Two Fresh Winter Salads

 We had a wonderful  run of our children's show Circle Cycle! Now we prepare for some touring, teaching, and choreographing. If you missed the show you can catch our next home show the Alwin Nikolais Centennial April 21-23, 2011.  Today is a day off for us which is much needed because last week was so exhausting! It's a good exhaustion though! I wanted to post a few salads I've made recently that can be filling main dish meals or great side salads. For the squash salad I saved time by using pre-cut and chopped butternut squash from Costco. I did make my own pomegranate molasses because I couldn't find any locally. You can buy it online at The Spice House. 

   The scallop salad is really easy and quick! I used frozen wild caught scallops, also from Costco! The vinaigrette is so delicious that I made a big batch of it to use for my other salads. The roasted walnut oil mixed with the honey is so yummy! I put the individual dressing recipe here too in case you just want a healthy and fast salad dressing recipe! I'll be back soon with Truffle Recipe #2 and also another special discovery I just made!! Ciao

Winter Salad with Roasted Squash and Pomegranate Vinaigrette

*adapted slightly from Eating Well



INGREDIENTS:

 POMEGRANATE VINAIGRETTE:

• 1 tablespoon minced shallot
• 1 tablespoon pomegranate molasses (see Note)
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh thyme 
• 1/4 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 2 teaspoons water

SQUASH AND SALAD:

• 11/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 6 cups torn frisée or curly endive
• 6 cups torn radicchio
• 1/2 cup pomegranate seeds 
• 1/3 cup pistachios or walnuts, toasted and coarsely chopped
• 3 wedges Laughing Cow Light Blue Cheese, sprinkled on top

PREPARATION:

1. Preheat oven to 375°F.
2. To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme and salt in a small bowl. Whisk in 1/4 cup oil, then water.
3. To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Let cool.
4. To prepare salad: Place frisée (or endive), radicchio and the squash in a large bowl. Add the vinaigrette and gently toss to coat. Sprinkle with pomegranate seeds, toasted walnuts, and blue cheese.

NOTE: Make your own Pomegranate Molasses. Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.

Arugula Salad with

Seared Scallops

*from Wholefoodsmarket.com

INGREDIENTS:

1 medium head Boston or Butter lettuce, torn into bite-size pieces  (used Green Leaf)
2 cups packed arugula leaves, torn into bite-size pieces 
1 cup sliced red radishes 
1/3 cup roasted walnut oil 
2 tablespoons white wine vinegar 
1 small shallot, finely chopped 
1/2 to 1 teaspoon honey (optional) 
Salt and pepper 
1 pound sea scallops 
Granulated garlic to taste 
1 tablespoon extra virgin olive oil

PREPARATION:

Toss lettuce, arugula and radishes together in a large salad bowl and set aside. Whisk together walnut oil, vinegar, shallots, honey, and salt and pepper to make a dressing and set aside. 

Season scallops all over with salt, pepper and granulated garlic. Heat oil in a large skillet over medium heat. Add scallops, arranging them in a single layer, and cook for about 2 1/2 minutes per side, until cooked through, seasoning again with more salt, pepper and granulated garlic while they're cooking, if you like. 

Toss greens with dressing and transfer to individual plates. Top with scallops and serve immediately.

HONEY WALNUT VINAIGRETTE

1/3 cup roasted walnut oil

2 Tablespoons white wine vinegar

1 small shallot, finely chopped

½ to 1 teaspoon honey

salt and pepper

whisk together oil,vinegar, shallots, honey, s&P!