Winter Vegetable Salad with Pomegranate & Roasted Squash Vinaigrette
Submitted by happyzhangbo
Roasted butternut squash tossed with bitter greens, pomegranate seeds, and toasted pistachios in a tangy pomegranate molasses vinaigrette. An elegant winter salad for holiday tables.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
58 minThis stunning salad transforms hearty winter vegetables into something celebration-worthy with jewel-like pomegranate seeds and the complex tang of pomegranate molasses.
Roasted squash adds sweetness and substance while frisée and radicchio bring bitter contrast.
Toasted nuts scattered over the top provide crunch against the tender squash and crisp greens.
Pro Tips
- Pomegranate molasses has a unique sweet-tart flavor; find it in Middle Eastern markets or substitute balsamic reduction
- Roast squash until fork-tender with caramelized edges for maximum flavor
- Dress the salad just before serving so the greens stay crisp
- This makes an impressive vegetarian main or elegant holiday side dish
Ingredients
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.
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