Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 6 tablespoons pomegranate juice | 1-1/2 tablespoons balsamic vinegar | 1-1/2 tablespoons red wine vinegar |
| 7 tablespoons extra-virgin olive oil | 2 tablespoons butter, divided | 2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total |
| 1 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups) | 1-1/2 cups pomegranate seeds | 1/4 cup pine nuts, toasted |
| 1 | Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using. |
| 2 | Melt 2 teaspoons butter in heavy large nonstick 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. |
| 3 | Preheat oven to 450 F. Transfer squash to oven; bake 20 minutes. |
| 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. |