Winter Vegetable Salad with Pomegranate and Roasted Squash Vinaigrette

• 1 tablespoon shallots minced
• 1 tablespoon molasses
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 1 3/4 teaspoons thyme freshly chopped or finely chopped tarragon
• 1/4 teaspoon kosher salt
• 3 tablespoons olive oil, extra-virgin
• 2 teaspoons water
• 2 pounds butternut squash or buttercup, peeled, seeded and cut into 1/2-inch pieces
• 1 3/4 teaspoons olive oil
• 2 teaspoons thyme fresh, or 1 teaspoon dried
• 1/2 teaspoon kosher salt
• 1 x black pepper freshly ground, to taste
• 6 cups belgian endive torn frisee or curly
• 6 cups radicchio torn
• 1/2 cup pomegranate seeds
• 13 cup pistachio nuts or walnuts, toasted and coarsely chopped

1. Preheat oven to 375F.
2. For the vinaigrette:
3. Combine shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl.
4. Stir in 3 tablespoons of olive oil, then water, whisk until well mixed.
5. For the squash:
6. Add squash, 1 3/4 teaspoons oil, thyme, salt and pepper in a large bowl and toss to coat evenly.
7. Spread in a single layer on a large baking sheet.
8. Roast, stirring once or twice, until fork-tender, 20 to 25 minutes (depending on the type of squash).
9. Allow to cool.
10. For the salad:
11. Add frisee (or endive), radicchio and the squash in a large bowl.
12. Stir in the vinaigrette and gently toss to evenly coat.
13. Divide the salad among 6 serving plates.
14. Sprinkle with pomegranate seeds and toasted pistachios (or walnuts).
15. Serve.

shallots, molasses, balsamic vinegar, lemon juice, thyme, kosher salt, olive oil, water, butternut squash, olive oil, thyme, kosher salt, black pepper, belgian endive, radicchio torn, pomegranate seeds, pistachio nuts

Taken from recipeland.com/recipe/v/winter-vegetable-salad-pomegran-51626 (may not work)