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

Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
Photo by Mark Thomas

Ingredients

  • 1 pound dandelion greens
  • 2 tablespoons butter
  • 2 medium delicata squash or 1 medium acorn squash
  • ¼ cup pine nuts
  • 6 tablespoons pomegranate juice
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ tablespoons red wine vinegar
  • + 2 more ingredients
    • 7 tablespoons extra-virgin olive oil
    • 1 ½ cups pomegranate seeds

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

View full recipe at Epicurious

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