Dandelion Salad

Name: Dandelion Salad
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

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Featured in our article, 'Tis the Season!, this delicious Dandelion Salad is a perfect side for your holiday table & always a crowd-pleaser.

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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