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Dandelion Green Salad with Roasted Acorn Squash

Ingredients:

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

Directions:

1. Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
2. Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges.
3. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)
   Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.
4. Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.