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

(11) Course Appetizers

Ingredients in this Recipe

1 1/2 cups pomegranate seeds
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1 pound dandelion greens, thick stems trimmed, leaves cut into 2 inch lengths (about 12 cups)
1/4 cup pine nuts, toasted
2 tablespoons butter, divided
2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total
6 tablespoons pomegranate juice
7 tablespoons extra virgin olive oil