Ingredients
Vinaigrette
- 2 cloves garlic, sliced
- 1 shallot, minced
- 4 tbsp pomegranate molasses
- 2 tbsp mint, chopped
- 2 tbsp sherry vinegar
- zest and juice of 1 lemon
- 1 cup canola oil
- 0.25 tsp salt
- pinch of pepper
- 1 tbsp honey
- 1 tbsp spice mix (see below)
Spiced Pumpkin Seeds
- 2 tbsp ground ginger
- 2 tbsp ground cumin
- 2 tbsp salt
- ½ tbsp ground allspice
- 1 tbsp ground coriander seed
- 1 tbsp ground cinnamon
- 1.5 tbsp icing sugar
- 1 cup pumpkin seeds
- 1 tbsp canola oil
Pickled Roasted Squash
- 2 cups peeled and diced squash
- 2 tbsp spice mix (see above)
- 1 tbsp canola oil
- ½ cup white vinegar
- ¼ cup sugar
- ¼ cup water
Salad Mix
- 2 heads radicchio
- 2 heads endive
- 1 large bunch green kale
- 1 bunch spinach
Serve
- 2 tbsp crumbled feta cheese
- 2 tbsp pomegranate seeds
- 2 tbsp mint leaves
Method
Vinaigrette
Place all ingredients except for oil in blender on low speed until smooth. Slowly stream in oil until emulsified. Refrigerate until ready to serve.
Spiced Pumpkin Seeds
Preheat oven to 250°F. Mix all spices together. Toss pumpkin seeds in canola oil and place on roasting tray. Toast the seeds until golden brown. Remove from oven and place in bowl. Sprinkle liberally with spice mix until well coated and let cool.
Pickled Roasted Squash
In a small sauce pan, bring vinegar, sugar, and water to a boil. Let cool and pour over diced squash. Let sit for 1 hour. Preheat oven to 300°F. Remove squash from liquid and dry well. Toss squash in spice mix and canola oil until coated. Place in oven and roast until soft.
Salad Mix
Rinse all leaves well in cold water. Drain and dry well. Chop all leaves into fine ribbons. Mix and set aside.
Serve
Mix 4 cups of salad mix and 4 tbsp of the vinaigrette in a large bowl and then place on a serving dish. Scatter 4 tbsp of spiced squash and 2 tbsp of spiced pumpkin seeds over the mix. Top with feta cheese, pomegranate seeds and mint leaves. Finish with a touch of lemon zest and black pepper.
