Dandelion Salad With Pomegranate Seeds, Pine Nuts, And Roasted Delicata Squash

• 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

1. Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
2. 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.)
3. Preheat oven to 450u0b0F. Transfer squash to oven; bake 20 minutes.
4. 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 juice, balsamic vinegar, red wine vinegar, extravirgin olive oil, butter, acorn squash, dandelion, pomegranate seeds, pine nuts

Taken from www.epicurious.com/recipes/food/views/dandelion-salad-with-pomegranate-seeds-pine-nuts-and-roasted-delicata-squash-233136 (may not work)