Winter Vegetable Salad with Pomegranate & Roasted Squash Vinaigrette

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.