Roasted squash and pomegranate salad

Ingredients

For the pomegranate molasses:

• 4 cups pomegranate juice
• 1/2 cup sugar
• 1/4 cup lemon juice

For the dressing:

• 1 tablespoon minced shallot
• 1 tablespoon pomegranate molasses (see below)
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoons salt
• 1/4 cup olive oil
• 2 teaspoons water

For the salad:

• 2 lbs butternut squash, cubed
• 1 2 heads of romaine lettuce, torn
• 1 tbsp olive oil
• 2 teaspoons fresh thyme
• 1/2 teaspoon salt
• 1/2 cup pomegranate seeds
• 1/3 cup walnuts, chopped and briefly toasted

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Preparation

• Make the pomegranate molasses by bringing the pomegranate juice, sugar, and lemon juice to a boil over medium high heat and then reducing to a simmer, uncovered, for about an hour.
• The molasses won't really start to thicken up unless it is refrigerated, but it doesn't need to be to add it to the dressing.
• While the pomegranate molasses is simmering, preheat the oven to 375 deg F.
• Toss the squash, oil, thyme, and salt on a baking sheet and roast for about 20 min or until tender.
  
• Once the pomegranate molasses is done, whisk together all of the ingredients for the dressing in a small bowl.
• In a large bowl, toss the squash, lettuce, pomegranate seeds, and walnuts. Dress when ready to serve.

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