Colorful squash salad brightens winter meals
In a combination of gorgeous colors, textures and tastes, this salad stars radicchio, frisee, pomegranate seeds and walnuts. It’s an elegant addition to your winter entertaining menus. Sprinkle with gorgonzola or another creamy blue cheese for an added burst of flavor and richness. Find pomegranate molasses in Middle Eastern markets and some large supermarkets near the vinegar or molasses.
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Winter Salad with Roasted Squash and Pomegranate Vinaigrette
Active Time: 45 minutes
Total Time: 1 hour
For the pomegranate vinaigrette:
1 tablespoon minced shallot
1 tablespoon pomegranate molasses
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
2 teaspoons chopped fresh thyme or finely chopped tarragon
1⁄4 teaspoon kosher salt
1⁄4 cup extra-virgin olive oil
2 teaspoons water
For the squash and salad:
1 1⁄2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1⁄2-inch pieces
2 teaspoons extra-virgin olive oil
2 teaspoons fresh thyme leaves
1⁄2 teaspoon kosher salt
Freshly ground black pepper, to taste
6 cups torn frisee or curly endive
6 cups torn radicchio
1⁄2 cup pomegranate seeds (see Tips)
1⁄3 cup pistachios or walnuts, toasted (seeTips) and coarsely chopped
Heat an oven to 375 degrees.
To prepare the vinaigrette: Mix the shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl. Whisk in the oil, then the water.
To prepare the squash: Place the squash on a baking sheet, drizzle with the oil and toss to coat. Spread the pieces in a single layer and sprinkle them with the thyme, salt and pepper. Roast the squash, stirring once or twice, until fork-tender, for 15 to 25 minutes (depending on the type of squash). Let it cool.
To prepare salad: Place the frisee (or endive), radicchio and the squash in a large bowl. Add the vinaigrette and gently toss to coat. Divide the salad among 6 plates and sprinkle with pomegranate seeds and pistachios (or walnuts).
Tips: To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry.
To toast whole nuts, spread them on a baking sheet and bake at 350 degrees, stirring once, until fragrant, for 7 to 9 minutes.
Makes 6 servings, about 1 3⁄4 cups each.
Nutrition information per serving: 208 calories, 14 grams fat (2 grams saturated), 0 cholesterol, 3 grams protein, 19 grams carbohydrate, 5 grams dietary fiber, 160 milligrams sodium