Winter Green Salad With Roasted Butternut Squash and Pomegranate Vinaigrette
This versatile salad is equally delicious with an added protein, such as grilled chicken or halibut. Phipps recommends tasting the radicchio prior to preparing the salad to see if it requires a 20-minute soak in cold water to cut the bitterness.
Ingredients
- ¾ cup butternut or other hard squash, cubed
- 1½ tablespoons extra-virgin olive oil
- Pinch of nutmeg
- Salt and pepper to taste
- 2 tablespoons chopped walnuts
- 2 cups baby arugula
- 2 cups spinach leaves
- 2 cups radicchio leaves, thinly sliced
- Juice and zest of 1 lime
FOR THE POMEGRANATE VINAIGRETTE
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons neutral oil, such as grape seed or canola
- 1 tablespoon pomegranate molasses or date syrup
- 1½ tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400° F. Toss squash cubes, olive oil, nutmeg, salt and pepper in a bowl and tip onto a baking sheet. Roast for 25–35 minutes, until squash is lightly caramelized. Remove from oven and set aside.
- Place walnuts on a small baking sheet and toast in the same 400° F oven for 5–8 minutes, until slightly browned. Remove from oven, sprinkle with a pinch of salt and set aside.
- In a large bowl, toss together arugula, spinach and radicchio. Add all of the lime zest and the juice from ½ of the lime to the greens. Season the greens with salt and pepper, and toss to combine lime zest, juice and seasonings.
- Lightly dress the greens with the pomegranate vinaigrette and toss to coat greens.
- Transfer the greens to a serving bowl or 4 individual plates.
- Add the squash to the bowl used to toss the greens in and lightly dress with the pomegranate vinaigrette. Add the squash to the plated greens and garnish with toasted walnuts. Serves 4.
FOR THE POMEGRANATE VINAIGRETTE
- In a small bowl whisk together the vinaigrette ingredients until combined. Set aside.