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  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Serves: 4

The vibrant colors of this salad make it a must for entertaining.


1 lb. baby spinach, cleaned

1 c. roasted butternut squash, 3/4 inch dice (see Eddie's Tip below)

3/4 c. red onion, thinly sliced

1 c. feta cheese, crumbled

1/3 c. pine nuts, toasted

1 c. pomegranate arils (seeds)


1/4 C. Pom Wonderful  pomegranate juice

1/4 c. balsamic vinegar

1 T. honey

2 t. Dijon mustard

1 t. minced shallots

1/4 c. to 1/2 c. olive oil to taste

salt & fresh ground pepper

To Prepare

Combine all ingredients in a large serving bowl. To prepare dressing, mix together pomegranate juice, vinegar, honey, mustard and shallots. Whisk in olive oil and season with salt and pepper to taste.

To Serve

Drizzle dressing over salad just before serving. Try topping with sliced roasted lamb or duck for an over-the-top main dish salad.

Pair with Delas Cotes du Rhone.

Eddie's Recipe Tip:

To roast, spread peeled, seeded and cubed squash on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast at 400° for 20 minutes until tender.