Butternut Squash and Watercress Salad with Champagne Vinaigrette

Ingredients

• 1.5 pounds butternut squash peeled seeded cut into 1-inch cubes
• 2 tablespoons champagne vinegar 
• 1 teaspoon ginger fresh grated peeled
• 4 servings kosher salt and pepper black freshly ground
• 1 teaspoon lemon zest finely grated
• 7 tablespoons olive oil extra-virgin
• 1 cup pomegranate seeds 
• 2 tablespoons shallots minced 1 small
• 12 ounces watercress 2 bunches

Equipment

• bowl
• oven
• whisk
• mixing bowl

Directions

1. Preheat the oven to 400 degrees F.
2. Toss the squash with 2 tablespoons of the oil and season with salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 30 minutes.
3. Remove from the oven, and cover to keep warm.
4. In a small bowl, whisk together the vinegar, shallots, lemon zest and ginger. While whisking, slowly add the remaining 4 tablespoons of oil in a slow, steady stream until the dressing is thickened and emulsified. Season with salt and pepper.
5. To serve, in a large mixing bowl, toss the watercress, warm squash and pomegranate seeds with the vinaigrette until coated; transfer to a serving platter.
6. Serve while the squash is still warm.