Winter Salad with Roasted Squash & Pomegranate Vinaigrette

In a combination of gorgeous colors, textures and tastes, this salad stars radicchio, frisee, pomegranate seeds and walnuts. It’s an elegant addition to your holiday menus. Sprinkle with Gorgonzola or another creamy blue cheese for an added burst of flavor and richness.


1tablespoon minced shallot
1tablespoon pomegranate molasses (see Note)
1tablespoon balsamic vinegar
2teaspoons lemon juice
2teaspoons chopped fresh thyme or finely chopped tarragon
¼teaspoon kosher salt
¼cup extra-virgin olive oil
2teaspoons water
1½-2pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into ½-inch pieces
2teaspoons extra-virgin olive oil
2teaspoons fresh thyme leaves
½teaspoon kosher salt
Freshly ground pepper to taste
6cups torn frisée or curly endive
6cups torn radicchio
½cup pomegranate seeds (see Tips)
cup pistachios or walnuts, toasted (see Tips) and coarsely chopped


Preheat oven to 375°F. To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl. Whisk in 1/4 cup oil, then water. To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Let cool. To prepare salad: Place frisée (or endive), radicchio and the squash in a large bowl. Add the vinaigrette and gently toss to coat. Divide the salad among 6 plates and sprinkle with pomegranate seeds and pistachios (or walnuts).