Winter Salad with Roasted Squash & Pomegranate Vinaigrette (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Winter Salad with Roasted Squash & Pomegranate Vinaigrette

http://www.eatingwell.com/recipes/squash_pomegranate_salad.html

From EatingWell:  November/December 2010

In a combination of gorgeous colors, textures and tastes, this salad stars radicchio, frisee, pomegranate seeds and walnuts. It’s an elegant addition to your holiday menus. Sprinkle with Gorgonzola or another creamy blue cheese for an added burst of flavor and richness.

6 servings, about 1 3/4 cups each | Active Time: 45 minutes | Total Time: 1 hour

Ingredients

Pomegranate Vinaigrette

Squash & Salad

Preparation

  1. Preheat oven to 375°F.
  2. 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, then water.
  3. 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.
  4. 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).

Nutrition

Per serving : 208 Calories; 14 g Fat; 2 g Sat; 10 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 3 g Protein; 5 g Fiber; 160 mg Sodium; 564 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 fat

Tips & Notes