Petitchef

Roasted squash and pomegranate salad

Starter
6 servings
20 min
40 min
Very Easy

Ingredients

Number of serving: 6

For the pomegranate molasses:

For the dressing:

For the salad:

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.

Photos

Roasted Squash and Pomegranate Salad, photo 1
Roasted Squash and Pomegranate Salad, photo 2

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