Dandelion Salad With Pomegranate Seeds, Pine Nuts, And Roasted Delicata Squash
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 tbsps
Pomegranate Juice1.5 tbsps
Balsamic Vinegar1.5 tbsps
Red Wine Vinegar7 tbsps
Extra-Virgin Olive Oil2 tbsps
Butter (divided)1.5 cups
Pomegranate Seeds1 cup
Pine Nut (toasted)Directions:
1
Whisk pomegranate juice and vinegars in bowl
2
Gradually whisk in oil
3
Season with salt and pepper
4
Rewhisk before using
5
Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat
6
Add 1/3 of squash wedges
7
Cook until browned on both sides, about 5 minutes total
8
Transfer squash wedges to rimmed baking sheet
9
Repeat 2 more times with remaining butter and squash wedges
10
Sprinkle squash with salt and pepper
11
(Can be prepared 6 hours ahead
12
Let stand at room temperature
13
) Preheat oven to 450°F
14
Transfer squash to oven; bake 20 minutes
15
Mix greens, pomegranate seeds, and pine nuts in large bowl
16
Toss with half of dressing
17
Divide among plates; top with squash
18
Drizzle with dressing
19
Whisk pomegranate juice and vinegars in bowl
20
Gradually whisk in oil
21
Season with salt and pepper
22
Rewhisk before using
23
Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat
24
Add 1/3 of squash wedges
25
Cook until browned on both sides, about 5 minutes total
26
Transfer squash wedges to rimmed baking sheet
27
Repeat 2 more times with remaining butter and squash wedges
28
Sprinkle squash with salt and pepper
29
(Can be prepared 6 hours ahead
30
Let stand at room temperature
31
) Preheat oven to 450°F
32
Transfer squash to oven; bake 20 minutes
33
Mix greens, pomegranate seeds, and pine nuts in large bowl
34
Toss with half of dressing
35
Divide among plates; top with squash
36
Drizzle with dressing