Squash, Pomegranate And Endive Salad
Preparation Time: 15 minutes
Cooking Time: 5 minutes
1 small winter squash
1 Tbsp. fresh ginger
1/2 tsp. sea salt
2 Tbsp. lemon juice
2 Tbsp. cider vinegar
1/2 cup canola oil
1 bunch endive
1 pomegranate, seeded (1 cup seeds)
Halve squash and remove seeds. Cut into 2-inch sections and pare off rind. Cut flesh into thin julienne strips. Drop into boiling salted water; return to boil and then drain. Drop into a bowl of ice water, then drain. Spread on towel to dry.
Combine ginger, salt, lemon juice, and vinegar in a jar; shake to blend. Add oil and shake again. Combine three-quarters of the dressing with the squash. Toss and refrigerate until ready to serve.
To serve, toss remaining dressing with endive. Add squash and pomegranate seeds and mix gently.
Adapted from: Schneider, Uncommon Fruits and Vegetables.