Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk pomegranate juice and vinegars in bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
