Winter Vegetable Salad with Pomegranate & Roasted Squash Vinaigrette
.
Yield
6 servingsPrep
15 minCook
25 minReady
58 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pomegranate vinaigrette | |||
| 1 | tablespoon |
shallots
minced |
|
| 1 | tablespoon |
molasses
|
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 ¾ | teaspoons |
thyme
freshly chopped or finely chopped tarragon |
*
|
| ¼ | teaspoon |
kosher salt
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
water
|
|
| For the squash and salad | |||
| 2 | pounds |
butternut squash
or buttercup, peeled, seeded and cut into 1/2-inch pieces |
|
| 1 ¾ | teaspoons |
olive oil
|
|
| 2 | teaspoons |
thyme
fresh, or 1 teaspoon dried |
*
|
| ½ | teaspoon |
kosher salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 6 | cups |
belgian endive
torn frisée or curly |
*
|
| 6 | cups |
radicchio
torn |
*
|
| ½ | cup |
pomegranate seeds
|
* |
| ⅓ | cup |
pistachio nuts
or walnuts, toasted and coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pomegranate vinaigrette: | |||
| 15 | ml |
shallots
minced |
|
| 15 | ml |
molasses
|
|
| 15 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
lemon juice
|
|
| 8.8 | ml |
thyme
freshly chopped or finely chopped tarragon |
*
|
| 1.3 | ml |
kosher salt
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
water
|
|
| For the squash and salad: | |||
| 907.2 | g |
butternut squash
or buttercup, peeled, seeded and cut into 1/2-inch pieces |
|
| 8.8 | ml |
olive oil
|
|
| 1E+1 | ml |
thyme
fresh, or 1 teaspoon dried |
*
|
| 2.5 | ml |
kosher salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1.4 | l |
belgian endive
torn frisée or curly |
*
|
| 1.4 | l |
radicchio
torn |
*
|
| 118 | ml |
pomegranate seeds
|
* |
| 79 | ml |
pistachio nuts
or walnuts, toasted and coarsely chopped |
|
Directions
Preheat oven to 375°F.
For the vinaigrette:
Combine shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl.
Stir in 3 tablespoons of olive oil, then water, whisk until well mixed.
For the squash:
Add squash, 1 ¾ teaspoons oil, thyme, salt and pepper in a large bowl and toss to coat evenly.
Spread in a single layer on a large baking sheet.
Roast, stirring once or twice, until fork-tender, 20 to 25 minutes (depending on the type of squash).
Allow to cool.
For the salad:
Add frisée (or endive), radicchio and the squash in a large bowl.
Stir in the vinaigrette and gently toss to evenly coat.
Divide the salad among 6 serving plates.
Sprinkle with pomegranate seeds and toasted pistachios (or walnuts).
Serve.
