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EatingWell


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What's This?
Serving size 6
Prep Time
Total Time

Ingredients

Pomegranate Vinaigrette

1 Tbsp minced shallot1 Tbsp pomegranate molasses (see note)1 Tbsp balsamic vinegar2 tsp lemon juice2 tsp lemon juice2 tsp chopped fresh thyme or finely chopped tarragon¼ tsp kosher salt¼ cup extra virgin olive oil2 tsp water½ tsp kosher salt freshly ground pepper to taste6 cup torn frisée or curly endive6 cup torn radicchio½ cup pomegranate seeds (see tips)⅓ cup pistachio

Directions

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.

Ingredients

Squash & Salad

1 1/2-2 pound winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces
2 tsp extra virgin olive oil
2 tsp fresh thyme leaves

Directions

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).

Note: Pomegranate molasses has a bright, tangy flavor. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.

 

Tips: To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.

 

To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

To Make Ahead: Refrigerate the vinaigrette (Step 2) for up to 1 day.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 208
  • Calories from fat 126
  • Total Fat 14gm 22%
  • Sodium 160mg 7%
  • Total Carbohydrates 19gm 6%
  • Fiber 5gm 20%
  • Protein 3gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Fruit, Nut, American, Easy, Roasting, Fall, Spring, Winter, Christmas, Thanksgiving, Birthday, Housewarming, New Year, Entertaining

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