Winter Salad With Roasted Squash & Pomegranate Vinaigrette

• POMEGRANATE VINAIGRETTE
• 1 tablespoon minced shallot
• 1 tablespoon pomegranate molasses (see Note)
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh thyme or finely chopped tarragon
• 1/4 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• SQUASH & SALAD
• 11/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 6 cups torn frisee or curly endive
• 6 cups torn radicchio
• 1/2 cup pomegranate seeds (see Tips)
• 1/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped

1. Preheat oven to 375u0b0F.
2. 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.
3. 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.
4. To prepare salad: Place frisee (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).

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Taken from www.epicurious.com/recipes/member/views/winter-salad-with-roasted-squash-pomegranate-vinaigrette-52566901 (may not work)