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

Balsamic Dressing

  • 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


  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Roughly chop the walnuts and toast them either in a pan or on a baking sheet for a few minutes.
  5. Remove the seeds from your pomegranate and set aside.
  6. If you’re using a protein (like chicken or salmon), cook that however you’d like and set aside.
  7. Make the dressing by combining all ingredients under “balsamic dressing” and whisk. Place in a jar and set aside.
  8. 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!