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Winter Vegetable Salad with Pomegranate and Roasted Squash Vinaigrette

 

.
30

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

58

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

For the pomegranate vinaigrette:
15 ml shallots
minced
15 ml molasses
15 ml balsamic vinegar
10 ml lemon juice
8.8 ml thyme
freshly chopped or finely chopped tarragon
*
1.3 ml kosher salt
45 ml olive oil, extra-virgin
10 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
10 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 18155% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 338% Vitamin C 40%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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