Butternut Squash – Pomegranate Salad

The last few days have been productive. Business has been booming and there isnt a day in which I dont thank God for his blessings. But sometimes I forget my rhythm with this working from home deal. Granted we are out and about a lot of the time between client meets, follow-ups, shoot days, and everything that involves running a business; life can get quite complicated but more than often I am easily distracted, usually off task. There are days when I miss the routine; the affirmation when I do something well. Being self-employed has it’s moments of lonliness, regardless of my husband being here with me most of the time. I feel immensely blessed for the schedule we keep and the ability to do what we love. But I miss hanging out with people whose presence I can delight in. I’ve had the urge to host an intimate dinner party and share and delight in the presence of people that we cherish!

This salad just makes me happy! It’s healthy and beautiful. A subtle reminder that food can be fresh and natural, while not compromising flavor.

This salad is chocked full of protein, amino acids, iron, and  general good stuff. It also keeps me full until dinner. And my husband loves it so that’s a plus.

In the last year or so, I’ve had a love affair with baby arugula. It’s so versatile and delicious and healthy.


4 cups baby arugula

2 cups of roasted squash

1/2 tbs of Pumpkin Spice

1 oz feta cheese

1 cup Pomegranate seeds


2 tsp Balsamic vinegar

1/2 tsp of olive oil

1 shallot finely minced

1/2 tsp of honey

Salt & Pepper


This salad is super simple and shocked full of flavor. Pre-Heat your over to 400 degrees. Rub the butternut squash with olive oil, sea salt, pepper, pumpkin spice seasoning and bake for 20 minutes until golden. In a mason jar toss  – olive oil, shallots, pepper, salt, pomegranates, pomegranate juice (from the fruit) honey, balsamic vinegar. Shake in the jar until all ingredients have come together. Toss cubed squash and all ingredients in a bowl with dressing.


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