Orange Pomegranate Vinaigrette Salad or Squash Kit

N/A

Vinaigrette, olives, fried shallots, pickled fennel.

For a salad - baby kale, greens or lettuce.  Also works on radicchio or other chicories.

 

For squash - 2 acorn squash or 1 large butternut squash (or other squash).

Thaw in cold water (10 min).

For salad - Chop or slice olives into 1/3rds.  If using, supreme 1-2 oranges (or other sweet citrus), seed 1/4 to 1/2 pomegranate, and/or tear leaves off of mint, parsley or cilantro. Toss greens, pickled fennel, olives and 1/2 the orange, herbs and pomegranate with enough dressing to coat.  Top with remaining orange, pomegranate and fried shallots.  

 

For squash - Pre-heat oven to 400F.  If using acorn squash, scoop out seeds and cut squash into 1/8 wedges.  If using butternut squash, cut skin off, scoop out seeds and cut into 3/4 inch cubes or sticks.  Toss with oil.  Set on cooking sheet and roast until just soft - 15-25 min.  Set on plate.  Drizzle vinaigrette over squash and top with supremed citrus, pomegranate seeds, fried shallots, herbs and salt to taste.  Olives and fennel can be snacks.

Dressing - Olive oil, orange juice, lemon juice, pomegranate molasses (pomegranate juice, sugar, citric acid), champagne vinegar, salt, pepper.  Fried shallots - shallots, palm oil.  Pickled fennel - fennel, water, rice vinegar, white wine vinegar, sugar, salt, orange peel, chili, rosemary.  Olives - casltevetrano olives, water, salt, citric acid.