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

From the kitchen of Carly

Bitter dandelion greens meet sweet roasted squash in this elegant salad, balanced by tart pomegranate and rich pine nuts. A pomegranate vinaigrette ties everything together, making this surprisingly simple dish feel restaurant-worthy.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 tablespoons pomegranate juice
  • 11 1/2 tablespoons balsamic vinegar
  • 11 1/2 tablespoons red wine vinegar
  • 17 tablespoons extra-virgin olive oil
  • 12 tablespoons butter, divided
  • 12 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total
  • 11 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)
  • 11 1/2 cups pomegranate seeds
  • 11/4 cup pine nuts
  • 1toasted

Instructions

  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 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.)

  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.