Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash

My wife loves this salad, but only if I replace the dandelion with another less bitter (and more familiar) green. I have substituted pecans or pistachios for the pine nuts and everyone seemed to enjoy it just as well. If my wife were reviewing it would get 4 forks--but I just not as big a squash fan. Highly encourage folks to try it though.

• dstephenson5

• Washington, DC

• 3/12/2016

Its prettier than it taste.

• savilac

• NY, NY

• 12/2/2015

This was a big hit at thanksgiving...I used butter lettuce instead of dandelion greens, but will try with the dandelion greens in spring. I had pomegranate vinegar, so omitted red wine vinegar. I also didn't have time to pre-brown the squash, but they browned nicely in the oven

• allisivycurious

• 12/7/2013

I've made this twice. The first time I followed the recipe exactly and it was delicious. The second time, I substituted arugula for the dandelion, assorted baby squash for the delicata squash, and spicy roasted pecans and almonds for the pine nuts. It was even more delicious. With the baby squash, you can eat the peels which makes it more elegant.

• dherron

• Grand Rapids, MI

• 11/13/2010

The squash was not as delicate "no pun intended" with the salad as I had hoped.

• Anonymous

• Chandler, AZ

• 12/7/2009

Loved. I did not use pomegranate juice but fresh pomegranate seeds and some of their juices. It was pretty and tasted perfect.

• kakekoko

• ny,ny

• 10/29/2009

I used 2 Tbs pomegranate molasses instead of juice, to amp up the flavor. It turned out too sweet - I recommend using 1 Tbs of the molasses. Otherwise delicious and impressive.

• Anonymous

• Portland, Oregon

• 11/29/2008

we used arugula instead of dandelion and something called a sweet dumpling squash instead of delicata. this was a huge hit, people absolutely loved it. took some time to brown the squash, but it was worth it. total raves.

• Anonymous

• katonah n.y.

• 11/28/2008

This is a beautiful recipe. I made it for Thanksgiving. It was a big hit with my vegetarian guests. I loved the combinations of flavors but cut the dandelion greens with some red leaf. I will make it again but next time serve it at a more intimate dinner party. The squash was wonderful. I used pomegranate molasses in the vinaigrette and added extra balsamic.

• annalillia

• Brevard NC

• 11/25/2007

We made this recipe and now just omit the salad greens. This recipe is flavorful sweet,tart, and beautiful enough that it is on our Thanksgiving menu by request from guests again this year.

• Anonymous

• Tennessee

• 11/6/2006

The flavors just didn't work together. Very disappointing since it looks so beautiful.

• Anonymous

• Hoboken, NJ

• 12/31/2005

This recipe provides a very pretty presentation but offers no flavor. I would NOT make this again.

• Anonymous

• St. Paul, MN

• 12/25/2005

I absolutely agree with the last review: delicious and as beautiful a complement to a dinner as you could ever wish. I tried to get the concentrate but couldn't--the juice was fine. I used arugula, which was excellent. I plan to make it OFTEN.

• AET

• Pittsburgh, PA

• 11/26/2005

This salad was absolutely beatuiful to lood at and even better to eat...Rave reviews. I did substitute Pomegranate concentrate (with is very costly), but it brought the flavor to an intensity- that you just will not get using the juice. Also I used mesclun greens -appealing to a wider audience.

• deecooks

• NYC

• 11/11/2005