Roasted Squash and Pomegranate Salad

Hey everybody, it’s Dan again today.  Today’s recipe is a light and tasty salad that was adapted from Eating Well.  I made this for two different parties, and when the hosts of both asked for the recipe, I knew that I should post it here on the blog.  Of course, that was about a month ago, so clearly my natural procrastinatory tendencies have kicked in a bit.  But at long last, here it is.  I really need to work on posting these things before the ingredients involved go out of season. 
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Active Time: About 1 hour
Total Time: 1 hour

Ingredients:
For the pomegranate molasses:
4 c pomegranate juice
1/2 c sugar
1/4 c lemon juice

For the dressing:
1 tablespoon minced shallot
1 tablespoon pomegranate molasses (see below)
1 tablespoon balsamic vinegar
2 tsp lemon juice
2 tsp chopped fresh thyme
1/4 tsp salt
1/4 c olive oil
2 tsp water

For the salad:
2 lbs butternut squash, cubed
1 – 2 heads of romaine lettuce, torn
1 tbsp olive oil
2 tsp fresh thyme
1/2 tsp salt
1/2 cup pomegranate seeds
1/3 cup walnuts, chopped and briefly toasted


Directions:
1.  Make the pomegranate molasses by bringing the pomegranate juice, sugar, and lemon juice to a boil over medium high heat and then reducing to a simmer, uncovered, for about an hour.  The molasses won’t really start to thicken up unless it is refrigerated, but it doesn’t need to be to add it to the dressing.
2.  While the pomegranate molasses is simmering, preheat the oven to 375 deg F.
3.  Toss the squash, oil, thyme, and salt on a baking sheet and roast for about 20 min or until tender.
4.  Once the pomegranate molasses is done, whisk together all of the ingredients for the dressing in a small bowl.
5.  In a large bowl, toss the squash, lettuce, pomegranate seeds, and walnuts.  Dress when ready to serve.

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Serves: 6
Nutritionals: 208 cal, 14 g fat, 19 g carb, 5 g fiber, 3 g protein