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Winter Salad With Roasted Squash And Pomegranate Vinaigrette

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3/4 lb–1 lb butternut squash, peeled, seeded and cut into 1/2-inch pieces

1 teaspoon extra-virgin olive oil

3/4 teaspoons fresh thyme

2 cups torn frisée (or curly endive)

2 cups torn radicchio

2 tablespoons pomegranate Vinaigrette

2 cups cherry tomatoes, halved

1/4 cup pomegranate seeds

2 tablespoons pistachios (or walnuts), toasted 10 minutes in a cast-iron skillet and coarsely chopped

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