I am always trying to find interesting meal salad ideas, ones that will keep me full until the next meal and which will keep me interested beyond a few bites.
The inspiration recipe below sounded good, but I thought that dandelion greens would taste better than the escarole mentioned and, rather than use pomegranate seeds which I don't love, I decided on a pomegranate molasses vinaigrette, whose tangy notes worked well in this salad.
For those of you who don't have access to pomegranate molasses, buy a small bottle of POM pomegranate juice the next time you go shopping and reduce it by half until it is thick and sticky. This works just as well and can be added to dressings, lamb dishes, couscous salads, etc.
1/2 bunch of dandelion greens, washed and trimmed (I will probably cook down the remaining half and use it in a grilled cheese sandwich for lunch or add it to a green smoothie.)
1/3 can of cannellini beans, drained (remainder was used in this dish.)
1 cup of diced acorn squash, edible peel and all (microwave a small acorn squash for 4 minutes on one side, turn it over and microwave an additional 4 before using. I used the remainder in this dish.)
1 Tbsp walnuts, broken into small pieces.
2 tsps pomegranate molasses
Juice from 1/2 lemon
1 tsp Dijon mustard
2 tsps olive oil
Generous pinch of cumin
Salt to taste
Make a dressing with the pomegranate molasses, the mustard, lemon juice, olive oil and cumin. Whisk to emulsify.
Add the beans to the bowl containing the dressing so that they can absorb some of the flavor. Give them five minutes before you proceed with assembling your salad.
Add the dandelion greens and acorn squash to your serving dish. Tip in the beans and dressing and toss to combine.
Salt to taste and toss again before sprinkling the walnut pieces across the top of the salad.
Inspiration recipe, here.