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

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

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Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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