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

Name: Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
Yield: makes 8 Servings
Ingredients: 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

By Bill TelepanPhotography by Mark Thomas

November 3, 2008

Recipe notes