Dandelion Greens With Pomegranate Molasses Recipes

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DANDELION SALAD WITH POMEGRANATE SEEDS, PINE NUTS, AND ROASTED DELICATA SQUASH



Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash image

An elegant starter or side.

Categories     Salad     Fruit     Leafy Green     Vegetable     Appetizer     Side     Roast     Thanksgiving     Pine Nut     Squash     Fall     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 tablespoons pomegranate juice
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
7 tablespoons extra-virgin olive oil
2 tablespoons butter, divided
2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total
1 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)
1 1/2 cups pomegranate seeds
1/4 cup pine nuts, toasted

Steps:

  • Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
  • Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)
  • Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.
  • Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.

POMEGRANATE, ARUGULA SALAD



Pomegranate, Arugula Salad image

Provided by Tyler Florence

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic - if available
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced

Steps:

  • To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
  • Toss salad ingredients together and dress with the vinaigrette.

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