Ingredients
3/4 lb-1 lb butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 teaspoon extra-virgin olive oil
3/4 teaspoons fresh thyme
2 cups torn frisée (or curly endive)
2 cups torn radicchio
2 tablespoons
Pomegranate Vinaigrette
1/4 cup pomegranate seeds
2 tablespoons pistachios (or walnuts), toasted 10 minutes in a cast-iron skillet and coarsely chopped
Pomegranate Vinaigrette:
1 tablespoon finely chopped shallot
1 tablespoon pomegranate molasses (available at big supermarkets or Middle Eastern shops)
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
2 tablespoons chopped fresh thyme (or finely chopped fresh tarragon)
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme and salt in a bowl. Whisk in oil, then 2 tsp water.
Preparation
1.
Heat oven to 375°. Place squash on a baking sheet, drizzle with oil and toss to coat. Spread in a single layer and sprinkle with thyme; season with salt and pepper. Bake, stirring once or twice, until fork-tender, 25 minutes. Let cool. Place lettuces and squash in a bowl. Add vinaigrette and gently toss. Sprinkle with pomegranate seeds and nuts.
