Dandelion Salad With Pomegranate Seeds Pine Nuts And Roasted Delicata Squash Recipes

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MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS



Maple-Roasted Delicata Squash Salad with Spiced Pepitas image

I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 delicata squash (about 1 pound 8 ounces)
1 tablespoon pure maple syrup
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1/3 cup raw pepitas
1/4 teaspoon hot smoked paprika
2 tablespoons sherry vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 small clove garlic, grated
1 small head frisée, cut into bite-size pieces (4 ounces)
1 small head little gem lettuce, cut into bite-size pieces (4 ounces)
1 head Bibb lettuce, torn into bite-size pieces (5 ounces)
1/2 cup pomegranate seeds
1/3 cup goat cheese crumbles

Steps:

  • Preheat the oven to 450 degrees F.
  • Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
  • While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
  • Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
  • Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.

DANDELION SALAD WITH POMEGRANATE SEEDS, PINE NUTS, AND ROASTED DELICATA SQUASH



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

An elegant starter or side.

Categories     Salad     Fruit     Leafy Green     Vegetable     Appetizer     Side     Roast     Thanksgiving     Pine Nut     Squash     Fall     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 tablespoons pomegranate juice
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
7 tablespoons 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
1 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)
1 1/2 cups pomegranate seeds
1/4 cup pine nuts, toasted

Steps:

  • 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 450°F. 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.

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