Winter Vegetable Salad with Pomegranate and Roasted Squash Vinaigrette

Ingredients

• 1 tablespoon shallots minced
• 1 tablespoon molasses
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 1 3/4 teaspoons thyme freshly chopped or finely chopped tarragon
• 1/4 teaspoon kosher salt
• 3 tablespoons olive oil
• extra-virgin
• 2 teaspoons water
• 2 pounds butternut squash or buttercup
• peeled
• seeded and cut into 1/2-inch pieces
• 1 3/4 teaspoons olive oil
• 2 teaspoons thyme fresh
• or 1 teaspoon dried
• 1/2 teaspoon kosher salt
• 1 x black pepper freshly ground
• to taste
• 6 cups belgian endive torn frisee or curly
• 6 cups radicchio torn
• 1/2 cup pomegranate seeds
• 13 cup pistachio nuts or walnuts
• toasted and coarsely chopped

Instructions

1. Preheat oven to 375F.
2. For the vinaigrette:
3. Combine shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl.
4. Stir in 3 tablespoons of olive oil, then water, whisk until well mixed.
5. For the squash:
6. Add squash, 1 3/4 teaspoons oil, thyme, salt and pepper in a large bowl and toss to coat evenly.
7. Spread in a single layer on a large baking sheet.
8. Roast, stirring once or twice, until fork-tender, 20 to 25 minutes (depending on the type of squash).
9. Allow to cool.
10. For the salad:
11. Add frisee (or endive), radicchio and the squash in a large bowl.
12. Stir in the vinaigrette and gently toss to evenly coat.
13. Divide the salad among 6 serving plates.
14. Sprinkle with pomegranate seeds and toasted pistachios (or walnuts).
15. Serve.