Ingredients
POMEGRANATE VINAIGRETTE
1 tablespoon minced shallot
1 tablespoon pomegranate molasses (see Note)
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
SQUASH & SALAD
11/2-2 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 pepper to taste
6 cups torn frisée or curly endive
6 cups torn radicchio
1/2 cup pomegranate seeds (see Tips)
1/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped
Preparation
Preheat oven to 375°F.
To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl. Whisk in 1/4 cup oil.
To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Let cool.
To prepare salad: Place frisée (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).
