Winter Vegetable Salad with Pomegranate and Roasted

Name: Winter Vegetable Salad with Pomegranate and Roasted Squash Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon shallots minced; 1 tablespoon molasses; 1 tablespoon balsamic vinegar; 2 teaspoons lemon juice; 1 3/4 teaspoons thyme freshly chopped or finely chopped tarragon; 1/4 teaspoon kosher salt; 3 tablespoons olive oil, extra-virgin; 2 teaspoons water; 2 pounds butternut squash or buttercup, peeled, seeded and cut into 1/2-inch pieces; 1 3/4 teaspoons olive oil; 2 teaspoons thyme fresh, or 1 teaspoon dried; 1/2 teaspoon kosher salt; 1 x black pepper freshly ground, to taste; 6 cups belgian endive torn frisee or curly; 6 cups radicchio torn; 1/2 cup pomegranate seeds; ⅓ cup pistachio nuts or walnuts, toasted and coarsely chopped

Servings: persons

1 tablespoon shallots minced
1 tablespoon molasses
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
1 3/4 teaspoons thyme freshly chopped or finely chopped tarragon
1/4 teaspoon kosher salt
3 tablespoons olive oil, extra-virgin
2 teaspoons water
2 pounds butternut squash or buttercup, peeled, seeded and cut into 1/2-inch pieces
1 3/4 teaspoons olive oil
2 teaspoons thyme fresh, or 1 teaspoon dried
1/2 teaspoon kosher salt
1 x black pepper freshly ground, to taste
6 cups belgian endive torn frisee or curly
6 cups radicchio torn
1/2 cup pomegranate seeds
⅓ cup pistachio nuts or walnuts, toasted and coarsely chopped

1
Preheat oven to 375F.
2
For the vinaigrette:
3
Combine shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl.
4
Stir in 3 tablespoons of olive oil, then water, whisk until well mixed.
5
For the squash:
6
Add squash, 1 3/4 teaspoons oil, thyme, salt and pepper in a large bowl and toss to coat evenly.
7
Spread in a single layer on a large baking sheet.
8
Roast, stirring once or twice, until fork-tender, 20 to 25 minutes (depending on the type of squash).
9
Allow to cool.
10
For the salad:
11
Add frisee (or endive), radicchio and the squash in a large bowl.
12
Stir in the vinaigrette and gently toss to evenly coat.
13
Divide the salad among 6 serving plates.
14
Sprinkle with pomegranate seeds and toasted pistachios (or walnuts).
15
Serve.

1823

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon shallots minced, 1 tablespoon molasses, 1 tablespoon balsamic vinegar, 2 teaspoons lemon juice, and more.

Yes, Winter Vegetable Salad with Pomegranate and Roasted Squash Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Winter Vegetable Salad with Pomegranate and Roasted Squash Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions