Winter Salad with Roasted Squash & Pomegranate Vinaigrette

Winter Salad with Roasted Squash & Pomegranate Vinaigrette

In a combination of gorgeous colors, textures and tastes, this salad stars radicchio, frisee, pomegranate seeds and walnuts. It’s an elegant addition to your holiday menus. Sprinkle with Gorgonzola or another creamy blue cheese for an added burst of flavor and richness.

From EatingWell: November/December 2010
Yield: 6 servings, about 1 3/4 cups each
Active Time: 45 minutes
Total Time: 1 hour


Pomegranate Vinaigrette

  1. 1 tablespoon minced shallot
  2. 1 tablespoon pomegranate molasses (see Note)
  3. 1 tablespoon balsamic vinegar
  4. 2 teaspoons lemon juice
  5. 2 teaspoons chopped fresh thyme or finely chopped tarragon
  6. 1/4 teaspoon kosher salt
  7. 1/4 cup extra-virgin olive oil
  8. 2 teaspoons water

Squash & Salad

  1. 11/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces
  2. 2 teaspoons extra-virgin olive oil
  3. 2 teaspoons fresh thyme leaves
  4. 1/2 teaspoon kosher salt
  5. Freshly ground pepper to taste
  6. 6 cups torn frisée or curly endive
  7. 6 cups torn radicchio
  8. 1/2 cup pomegranate seeds (see Tips)
  9. 1/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped


  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.
  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).

Tips & Notes


Nutrition Per Serving: 208 calories; 14 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 19 g carbohydrates; 3 g protein; 5 g fiber; 160 mg sodium; 564 mg potassium.

Nutrition Bonus: Vitamin A (225% daily value), Vitamin C (37% dv), Folate (19% dv), Potassium (16% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 fat