Winter Salad “Keep me Warm”


For Pomegranate Vinaigrette:

  • 1 tbsp. shallot (finely minced)
  • 1 tbsp. pomegranate molasses
  • 2 tsp. freshly squeezed lemon juice
  • 1 tbsp. balsamic vinegar
  • 2 tsp. thyme, fresh and chopped
  • 2 tbsp. Dijon mustard
  • 1/4 tsp. coarse salt
  • 1/4 cup olive oil
  • 2 tsp. water

For Salad and Squash

  • 1 squash
  • 2 tsp. olive oil
  • 2 tsp. thyme, without stems
  • 1/2 tsp. coarse salt
  • Several twists of freshly ground pepper
  • 6 cups radicchio
  • 6 cups endive
  • 1 cup of baby arugula
  • 1/2 cup pomegranate seeds
  • 1/3 cup roasted and slivered nuts (walnuts or pistachios)
  • 1/3 cup of crumbled soft fresh goat cheese
  • Salt & Pepper to taste


  1. To prepare dressing: combine all ingredients in a bowl, add olive oil and set aside.
  2. To prepare squash: preheat the oven to 375 °F (190 °C).
  3. Peel, seed, and cut the squash. The pieces should be about half an inch.
  4. Put pieces of squash on the baking sheet. Sprinkle oil and toss squash to coat with oil.
  5. Arrange squash in one layer. Drizzle thyme and seasoning.
  6. Roast for about 30 minutes until it becomes tender. Then chill squash.
  7. Combine squash, arugula and radicchio.
  8. Add vinaigrette dressing and mix it carefully.
  9. Put the salad on the plate and serve with nuts, crumbles of goat cheese and pomegranate seeds on top.
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