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Bon Appétit

Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash

By Bill Telepan

3.6

(13)

Image may contain Animal Seafood Food Lobster Sea Life Plant Salad and Fruit
Photo by Mark Thomas

An elegant starter or side.

Recipe information

  • Yield

    Makes 8 servings

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

Preparation

  1. Step 1

    Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.

    Step 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.)

    Step 3

    Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.

    Step 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.

TagsSaladPomegranateFruitDelicata SquashSquashVegetablePine NutNutSideStarterDinnerGluten FreeVegetarianEasyRoastBon Appétit

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