Salad of Winter Squash, Pomegranate, and Chicory

Name: Salad of Winter Squash, Pomegranate, and Chicory
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 small butternut squash (about 1¾ pound) or a chunk of calabaza the same weight; 1 tablespoon grated fresh ginger; ½ teaspoon salt, or to taste; 2 tablespoons lemon juice; 2 tablespoons cider vinegar; ½ cup corn oil; 1 medium-small curly chicory (about ¾ pound), washed, dried, and cut into thin slivers; 1 large pomegranate, seeded (see Preparation) or about 1 cup seeds; 1 large pomegranate, seeded (see Preparation) or about 1 cup seeds

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Colorful and festive, this salad makes a fine accompaniment to roasted pork or poultry. Look for pale, frizzly imported French chicory (chicorée frisée), which is more tender and mild than the domestic.

Ingredients

1 small butternut squash (about 1¾ pound) or a chunk of calabaza the same weight
1 tablespoon gra

Americas
Asia
Europe
Middle East
Spain
Italy
United States
China
Greece
Iran
Persia
Side dish
Vegan
Central America
South America
Mediterranean
Winter
Gluten-free

Method

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 a boil, then drain at once. Drop into a bowl of ice water, then drain. Spread on an absorbent towel to dry.
Combine ginger, salt, lemon juice, and vinegar in a jar; shake to blend. Add oil and shake again. Com