WINTER SALAD with ROASTED SQUASH
and POMEGRANATE VINAIGRETTE
Dressing:
2 Tbsp minced shallot
2 Tbsp pomegranate molasses *see note
2 Tbsp balsamic vinegar
4 tsp fresh lemon juice
4 tsp chopped fresh thyme or ½ tsp dried, crushed between fingers
1/2 tsp salt
1/2 cup extra virgin olive oil
4 tsp water
~ Mix together all ingredients except the oil and water
~ Whisk in oil, then water
NOTE : to make your own, simmer 4 cups pomegranate juice, uncovered, over medium heat until thick enough to coat the back of a spoon, 45-50 minutes. (do not let reduce too much or it will darken and become very sticky) Makes about ½ cup. Refrigerate in airtight container for up to 3 months.
Squash:
1-1/2 - 2 lbs butternut squash; peeled, seeded and cut into ½-inch pieces
2 tsp fresh thyme or ½ tsp dried
1/2 tsp salt
Freshly ground pepper
~ Toss squash with 2 tsp oil
~ Add remaining ingredients and toss again
~ Roast in a 375 degree oven for 15-25 minutes or until fork tender, stirring once or twice
Salad:
Baby spring mix
1/2 cup pomegranate seeds
1/3 cup pistachios or walnuts, toasted
Gorgonzola cheese, optional
Roasted squash
Dressing
