This is very definitely an autumnal salad that is a study of contrasts and complements. If you can get the pomegranate seeds, do use them as the acid really adds to the whole. This salad can easily be turned into a full meal by enlarging it and adding grilled chicken or shrimp that has marinated in pomegranate juice, garlic, and mint.
INGREDIENTS:
1 head butter lettuce, cleaned and torn into bite-sized bits 1 butternut squash, straight end only, peeled and cut into ½-inch cubes (bulb reserved for another use) enough to yield 3-4 cups 12 dates, pitted and cut* or torn into 6 lengthwise strips each 1/2 cup roasted shelled unsalted pistachio nuts 2 cups microgreens 1 cup pomegranate seeds 1 cup Pomegranate Balsamic dressing, or as needed (see recipe) Olive oil as needed Salt and pepper to tasteMETHOD:
Toss the squash cubes in olive oil to coat well. Roast in a pre-heated 375°F oven or sauté in a large non-stick pan until golden and just tender/no longer raw, about 15-20 minutes. Spread on a sheet pan to cool and season with salt and pepper.
Mix the sprouts and lettuce well and lightly dress with just enough dressing to coat. Toss to combine and distribute between 4 plates.
Add the squash to the bowl and add a very little dressing and roll the squash in it, then scatter the squash over the salads.
Evenly distribute the date strips over the salads, and then scatter the pistachios and pomegranate seeds over the salads. Season with salt and pepper and serve.
Chef’s Notes: *If you cut sticky things like dates, select your sharpest knife and wipe the blade on both sides with an oil such as olive or grapeseed to avoid sticking. If you wish, you can lightly oil your hands and take each date strip and roll it into a ball in the palm of your hand. Remember to oil your hand again if it gets dry.
You could add shreds of mint to this salad, or cilantro, but keep the herbs light. Sticks or cubes of apple would make a nice addition as well. To turn this into an entrée salad, marinate flattened chicken breast or shrimp in a mixture of garlic, coriander seed, salt and pepper, and pomegranate molasses thinned with a little water or orange juice and then roast at 350°. If you grill the shrimp or chicken, watch closely to prevent burning as the pomegranate molasses chars easily over high heat.
Serves: 4
Source: Chef Andrew E Cohen
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