Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
A vibrant winter salad featuring tender dandelion greens tossed with sweet pomegranate seeds, toasted pine nuts, and caramelized delicata squash wedges, all dressed in a tangy pomegranate-balsamic vinaigrette.
Ingredients
- •6 tablespoons pomegranate juice
- •1½ tablespoons balsamic vinegar
- •1½ tablespoons red wine vinegar
- •7 tablespoons extra-virgin olive oil
- •2 tablespoons butter
- •2 medium delicata squash
- •1 pound dandelion greens
- •1½ cups pomegranate seeds
- •¼ cup pine nuts
- •toasted
Cooking Instructions
- 1.
Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
5 min
- 2.
Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)
15 min
- 3.
Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.
20 min
- 4.
Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.
5 min
