Dandelion Salad | Peachy the Magazine

Ingredients

• 6 tablespoons pomegranate juice
• 1 ½ tablespoons balsamic vinegar
• 1 ½ 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 ½ cups pomegranate seeds
• ¼ cup pine nuts, toasted