iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Giblet and Mushroom Bread Salad

Ingredients:
Giblets (liver, neck, heart, and gizzard) from 1 turkey
4 cups low-salt chicken broth
10 tablespoons vegetable oil, divided
1/4 cup minced onion
1 garlic clove, minced
11 cups 1/2-inch cubes country white bread with crust (about 1 pound)
1 6-ounce package crimini (baby bella) mushrooms, thinly sliced
1/2 cup 1/4-inch cubes celery
1/2 cup 1/4-inch cubes peeled celery root (celeriac)
2 tablespoons chopped fresh parsley, divided
1 tablespoon dried oregano
2 1/2 tablespoons Sherry wine vinegar

Instructions:
Chop liver and transfer to small bowl; cover and refrigerate. Bring broth, neck, heart, and gizzard to boil in heavy large saucepan. Reduce heat to medium; simmer 1 hour. Strain broth into medium bowl; reserve. Remove meat from neck; place in small bowl. Chop heart and gizzard; add to bowl with neck meat.
Heat 2 tablespoons oil in medium skillet over medium heat. Add onion and garlic; sauté until tender, about 3 minutes. Add reserved liver; sauté until cooked through, about 4 minutes. Add chopped neck meat, heart, and gizzard, 1 1/2 cups of reserved broth, and 1/4 cup oil. (Dressing can be made 2 days ahead; cover and refrigerate dressing and any remaining broth separately.)
Preheat oven to 400°F. Divide bread cubes between 2 rimmed baking sheets. Drizzle 2 tablespoons oil over bread on each sheet; toss to coat. Toast bread in oven until golden brown, turning once, about 10 minutes. Transfer to large bowl.
Add mushrooms, celery, celery root, 1 tablespoon parsley, and oregano to bread. Bring dressing to simmer; remove from heat. Stir in vinegar. Pour dressing over bread mixture; toss. If desired, drizzle remaining broth by tablespoonfuls over bread mixture to moisten. Sprinkle remaining chopped parsley over. Let stand at least 10 minutes and up to 1 hour.
Cornbread Stuffing with Ham, Chestnuts, and Sage

Ingredients:
Stone-Ground Cornbread
6 tablespoons (3/4 stick) butter, divided
8 ounces ham steak, cut into 1/2-inch dice (about 2 cups)
2 cups chopped onions
3 large celery stalks, chopped (about 1 3/4 cups)
2 tablespoons chopped fresh sage
1 7.25-ounce jar steamed peeled chestnuts, coarsely crumbled
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups (or more) low-salt chicken broth
2 large eggs
Nonstick vegetable oil spray

Instructions:
Preheat oven to 350°F. Coarsely crumble cornbread onto large rimmed baking sheet. Toast in oven until slightly dried, about 5 minutes. Remove from oven. Maintain oven temperature.
Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and sauté until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. (Toasted cornbread and ham mixture can be prepared 1 day ahead. Cover and store cornbread at room temperature. Cool ham mixture slightly, then cover and refrigerate.)
Stir crumbled cornbread into ham mixture. Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with remaining 1 tablespoon butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.
Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Ingredients:
1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

Instructions:
Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.
Perciatelli with Shrimp and Garlic Breadcrumbs

Ingredients:
8 tablespoons olive oil, divided
2 cups fresh breadcrumbs made from French bread
8 garlic cloves, minced, divided
1 1/4 pounds uncooked peeled, deveined large shrimp
1/2 cup chopped fresh Italian parsley, divided
6 tablespoons drained capers
4 teaspoons (packed) grated lemon peel
12 ounces freshly cooked perciatelli (long hollow pasta)
1 cup pasta cooking water reserved

Instructions:
Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.
Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

Ingredients:
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
4 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley
Ancho Mole

Instructions:
Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.
Turkey Burritos with Salsa and Cilantro

Ingredients:
3 tablespoons olive oil
2 red onions, sliced
2 bell peppers (preferably 1 red and 1 yellow), seeded, sliced
4 cups diced leftover cooked turkey meat
3/4 cup purchased fresh fire-roasted salsa
1 tablespoon ground cumin
1 8-ounce package grated Mexican 4-cheese blend (about 2 cups)
3/4 cup chopped fresh cilantro
6 burrito-size flour tortillas

Instructions:
Preheat oven to 300°F. Heat oil in large nonstick skillet over medium-high heat. Add onions and bell peppers; sauté until tender and golden, about 15 minutes. Add turkey, salsa, and cumin; stir until heated through, about 5 minutes. Stir in cheese and cilantro; season generously with salt and pepper. Remove from heat; cover to keep warm.
Working with 1 tortilla at a time, heat tortilla directly over medium-high gas flame (or in dry skillet over medium-high heat) until warm, softened, and browned in spots, about 30 seconds per side. Place tortilla on work surface. Spoon 1 cup warm turkey mixture along center of tortilla; fold sides in over filling, then roll up tortilla to enclose filling. Place burrito seam side down on baking sheet, and place in oven to keep warm. Repeat with remaining tortillas and filling.
Grilled Turkey Cuban Sandwiches

Ingredients:
1 cup mayonnaise, divided
1 tablespoon hot chili sauce (such as Sriracha)
1/3 cup (packed) finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons minced shallot
1 teaspoon sugar
1 teaspoon ground cumin
1 1-pound loaf ciabatta bread, ends trimmed, bread cut crosswise into 6 pieces (each about 5x3 inches), each halved horizontally
12 deli slices Swiss cheese
1 pound thinly sliced Black Forest ham
6 1/4-inch-thick slices cooked turkey breast
6 tablespoons (about) butter

Instructions:
Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.
Cider-Brined-and-Glazed Turkey

Ingredients:
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves
2 cups apple cider
1/2 cup (1 stick) unsalted butter
8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

Instructions:
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.
Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Ingredients:
2 cups kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil, divided
4 small shallots, chopped (about 1/2 cup)
1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons minced seeded jalapeño chiles, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon kosher salt
2 1-pound pork tenderloins

Instructions:
Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.
Pork Chops with Cranberry, Port, and Rosemary Sauce

Ingredients:
4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce

Instructions:
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
Frittata with Bacon, Fresh Ricotta, and Greens

Ingredients:
12 ounces applewood-smoked bacon, cut into 1/2- to 3/4-inch pieces
1 cup sliced shallots
12 cups (packed; 12 ounces) assorted coarsely chopped greens (such as kale, chard, and mustard greens)
12 large eggs
1/2 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
12 ounces fresh whole-milk ricotta cheese (about 1 3/4 cups)

Instructions:
Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.
Chocolate Chip Coffee Cake

Ingredients:
Nonstick vegetable oil spray
2 large egg whites (1/4 cup)
1/3 cup (packed) golden brown sugar
Pinch of salt
1 1/2 cups coarsely chopped walnuts
1 1/4 cups mini semisweet chocolate chips, divided
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
3/4 cup sour cream
3/4 cup powdered sugar
2 tablespoons sour cream

Instructions:
Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.
Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.
Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 1 day ahead. Wrap in plastic.)
Mix powdered sugar and sour cream in bowl; drizzle over cake.
Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette

Ingredients:
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts
toasted
chopped

Instructions:
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Ingredients:
24 1/4-inch-thick slices ciabatta bread, 4 tablespoons walnut oil, divided, 1/2 cup chopped toasted walnuts, 8 ounces blue cheese, crumbled, 6 tablespoons minced shallots, divided, 1/3 cup dried cranberries, 8 cups baby frisée, torn into thin pieces, 2 teaspoons Banyuls vinegar or red wine vinegar, Fleur de sel or fine sea salt

Instructions:
Preheat oven to 400°F. Arrange bread slices on baking sheet. Brush bread slices on top side with 2 tablespoons walnut oil. Bake until crisp, about 5 minutes.
Mix walnuts, cheese, 4 tablespoons shallots, and dried cranberries in medium bowl. Spread mixture on toasts. Bake until cheese melts, about 4 minutes.
Meanwhile, combine frisée, 2 tablespoons shallots, 2 tablespoons walnut oil, and vinegar in bowl. Sprinkle with fleur de sel; toss. Serve with crostini.
Frisée Salad with Bacon, Dates, and Red Onion

Ingredients:
3 bacon slices, chopped
2 tablespoons extra-virgin olive oil
4 teaspoons honey, divided
1/2 cup chopped pitted dates
1/2 cup thinly sliced red onion
2 tablespoons Sherry wine vinegar
1 large head of frisée, torn (about 4 cups)
2 1/2 ounces soft fresh goat cheese (about 1/2 of 5-ounce log), crumbled
1/3 cup walnut halves

Instructions:
Cook bacon in heavy small skillet over medium heat until crisp. Using slotted spoon, transfer to plate. Reserve 1 tablespoon bacon drippings in skillet. Add olive oil, 3 teaspoons honey, dates, and onion to skillet. Stir in vinegar. Season dressing with salt and pepper.
Place frisée in medium bowl; add dressing and toss. Divide salad between 2 plates. Sprinkle with cheese and nuts.
Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata 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
2 unpeeled medium delicata squash or 1 medium acorn squash, halved, seeded, cut into 24 wedges total
1 pound dandelion greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)
1 1/2 cups pomegranate seeds
1/4 cup pine nuts
toasted

Instructions:
Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
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. 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.
Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.