FOOD + ENTERTAINING
DANDELION SALAD WITH POMEGRANATE SEEDS , PINE NUTS , AND ROASTED DELICATA SQUASH
Serves 8
6 tablespoons pomegranate juice 1 ½ tablespoons balsamic vinegar 1 ½ 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 ½ cups pomegranate seeds ¼ cup pine nuts , toasted
Whisk pomegranate juice and vinegars in bowl . Gradually whisk in oil . Season with salt and pepper . Set aside ; re-whisk before using .
Melt 2 teaspoons butter in heavy large nonstick skillet over mediumhigh 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 .)
Preheat oven to 450 °. Transfer squash to oven ; bake 20 minutes .
Mix greens , pomegranate seeds , and pine nuts in large bowl . Toss with half of dressing . Divide salad mixture among plates and top with squash . Drizzle with remaining dressing .
NOTE :
I prefer to use arugula over the dandelion greens , which have a stronger flavor .
HOLIDAY 2020 61