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

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

• 90ml pomegranate juice

• 1 1/2 tablespoons balsamic vinegar

• 1 1/2 tablespoons red wine vinegar

• 110ml 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

• 450g dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 1800g )

• 230g pomegranate seeds

• 40g pine nuts, toasted

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

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 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 232°C. Transfer squash to oven; bake 20 minutes.

Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.