Happy first day of summer! 🌞
This warmer weather always makes me crave a big bowl of crunchy, fresh leafy greens topped with bright and flavorful goodies!
This salad has all of that and is really quick to put together. I threw on some pomegranate seeds for a fresh and sweet bite, roasted some walnuts, and even a little butternut squash. I know it’s not butternut squash season (technically), but in my mind, it never ends 😋
Feel free to add some protein if you’re making this your main dish of a meal. It was a side for me, but I would add chicken or salmon next time as my meal!
The dressing I used is my go-to salad dressing. So simple, versatile, and delicious! I use it on pretty much all my salads. The dressing recipe makes more than I need on all the servings here, but save any extra for future salads.
This recipe is paleo-friendly. Make this Whole 30 and vegan by simply not using honey in the dressing!
Recipe makes 4 servings
- 4 cups lettuce
- 1 medium butternut squash
- Walnuts, roughly chopped
- 1 pomegranate
- 1 avocado, sliced
- Optional: chicken, salmon, or protein of choice
- ¼ cup olive oil
- ½ cup balsamic vinegar
- 1 tbsp dijon mustard
- ½ tbsp honey
- 1 tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Slice the butternut squash in half (carefully) and remove the seeds. I recommend tossing the seeds in a little olive oil and salt, then laying them on the baking sheet to roast.
- Cut the shell off the rest of the squash, then dice the squash into cubes. Toss squash in a little olive oil and salt. Place the squash on the baking sheet and roast for 30-40 minutes (remove the seeds after 10-15 minutes) or until soft and beginning to caramelize. Allow to cool when done.
- Roughly chop the walnuts and toast them either in a pan or on a baking sheet for a few minutes.
- Remove the seeds from your pomegranate and set aside.
- If you’re using a protein (like chicken or salmon), cook that however you’d like and set aside.
- Make the dressing by combining all ingredients under “balsamic dressing” and whisk. Place in a jar and set aside.
- To assemble, toss the lettuce in some salad dressing and add to your plate or bowl. Top with the rest of the salad ingredients & enjoy!