Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
['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']
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.
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