Roasted squash and pomegranate salad
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Ingredients
6
For the pomegranate molasses:
For the dressing:
For the salad:
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Preparation
Preparation20 min
Cook time40 min
- 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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