Butternut Squash & Pomegranate Salad with Tahini Dressing
We are starting 2014 with a new mantra. Honestly, it’s always a good thing to remind yourself that you are awesome and totally capable of doing anything you set your mind to even when you feel totally overwhelmed and crazy. This is our mantra at the moment.
“We rule. It’s all going to be okay. Let’s get shit done.” Followed by a few fist pumps of course.
Taylor and I are going to practice saying this every morning. Try it! It really sets a nice tone for the day.
I figured another great way to kick start 2014 would be to whip up a healthy salad. Besides, most of you will already have leftover pomegranate seeds from all the Pomosas you made for New Year’s am I right? And let’s be honest, those cocktails were delicious, however, I think we all need to start this year feeling strong, healthy, and sober. You’ll be able to conquer anything you set your mind to in 2014 if you eat a salad like this every day. We can’t get enough!
I don’t know about you all, but I love adding roasted squash to liven up our salads. It turns a boring side salad into a complete meal. Taylor and I enjoyed this salad so much that we made it for lunch two days in a row. (You know it’s really good if Taylor requests a salad two days in a row!)
Pour a glass of lemon water, shout your mantra, and dig in. 2014 is going to be a great year!
Butternut Squash And Pomegranate Salad with Tahini Dressing
Prep Time: 15 mins. Cook Time: 30 mins. Serves: 2-4
- 1 small butternut squash, peeled, seeded and cut into 1/4 inch cubes
- 1 red onion, peeled and cut into 1 1/2 inch chunks
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts, diced
- 4 cups arugula
- 1 TBS grapeseed oil (or oil of choice)
- 1/4 cup tahini
- 2 TBS fresh lemon juice
- 2 cloves of garlic, minced
- 1 TBS minced parsley
- Pinch of crushed red pepper flakes
- 1/4 cup water
- Salt and pepper to taste
- Preheat the oven to 425 degrees.
- Toss the butternut squash cubes and red onion chunks with 1 TBS grapeseed oil. Place on a prepared baking sheet and roast in the oven for 20-30 minutes (or until vegetables are tender and lightly browned on all sides) Toss veggies halfway through cooking.
- Prepare the Tahini Dressing by combining all ingredients and mix until smooth. This works best with an immersion blender or regular blender. You may have extra dressing. Store in an airtight container for up to a week in the fridge.
- Once veggies are done roasting let them cool for about 10 minutes.
- Toss roasted veggies with arugula, walnuts and pomegranate seeds. Drizzle with dressing and serve.
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!