Gentle mornings

Some days, I need to remind myself to not jump out of bed and rush straight to work–turn on some bossa nova, take time to make a cup of signature Vietnamese coffee (purchased from a darling cafe in Hanoi), and pause a few minutes to enjoy the green view.

Life gets hectic but moments of peace like these make the day feel more right.


Painting with Stencils


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We are moving! We’re finally joint homeowners and settling into a place that we can own and call home. For once, I feel free to make a lot of changes without feeling that I’m doing something that a landlord or future renters may not like and that I’ll have to “erase” when moving out.  The only major renovations we’re doing is gutting the bathrooms and renovating them fully. Considering how small a bathroom is (especially in SG),  I thought it’d take a week or so and we’d move in by end of the month.  All those who have renovated or done any work on a home are scoffing right now — a week?? Apparently, more like at least a month (“likely more”, according to anyone who has any experience with renovations). In the meantime, before we move in, I have been obsessively browsing the online world for fun home decoration projects. I love DIY stuff, though it’s not as easy to do here as in the US– there is no equivalent of “home depot” or “michael’s” here in Singapore–there’s a store called Spotlight, but it’s insanely expensive and has limited supply so it makes DIY-ing a very expensive hobby. Traditionally, in Asia, activities like painting walls, fixing up a home, carpentry, etc are not considered hobbies–most people view it as hard labor to be contracted out if you can afford it. In fact, when I showed a picture of my painting to my parents on whatsapp, my mom thought it was hilarious and said “You are so handy!” “You are a good Handy Man! Ha! Ha! Ha!” Adorable.

Not me though!  While I’d love to have started building us a kitchen island from scratch, the thought of saws, wood and dust in our living room didn’t sound too smart (for now). Instead, check out Project #1:  Paint Stenciling my Pantry!

See the Before:Image

And the After:Image

Isn’t it cheery?  It only took lots of research, 2.5 weeks of anxious delivery time for the stencils (purchased at The Stencil Closet on etsy, more research on where to buy paint in Singapore that isn’t horribly toxic (this is “Marigold Sunshine” from Nippon Paints), 2 saturday afternoons (it would have taken longer if my darling friend, Amy, didn’t join in the fun on both days with a marvelously positive attitude and a lot more wall painting experience than me), a significant amount of acrobatics with Amy on her tippy toes on a step ladder (since she’s taller and could just barely reach the top corner once we added a book on top of the step ladder) while I lay on my stomach with my head precariously perched immediately below her feet so we could both fit in the small pantry and paint together…

I joke. It really was’t that hard! The anticipation and nervousness of engaging in my first project took a lot more time than the actual painting.

I’ll write a post on how this was done, but in the meantime, since I’m excited, here’s one more picture:


The pantry is hidden behind a door at the entrance of our home/kitchen so I’m sure I’ll come up with all sorts of excuses to open it just as our guests are walking in.  G was asking why I was going to all that trouble for a “storage closet” (hmph!) but I know it’ll make me feel good every time I open the door to get my canned tomatoes or umbrella (did you notice in the Before picture, the previous owners put in a nice built-in umbrella box? debating whether to paint it but for now I left it white).

Do you have any easy DIY projects that personalize and spruce up your home? Please share! I am eager for ideas!

Spinach Corn Red Goji Soup

Wowsers! I’ve been intensely busy at work and celebrating life. Accepted the blog would be put to the side for the month.  Had a massively fun bday party, celebrated the new year, brother/new sis came to visit, rushed to Taipei for a 1.5 day trip to throw my mom’s surprise bday party (she was SOOO surprised she literally fell over when she opened the door thinking we were getting hotpot and instead 60 friends and a room full of gifts, balloons, music and karaoke popped out in front of her!). And all amidst 2 of the busiest weeks at work managing conf calls on Christmas day and New Year’s eve!

Anyway, I did take pictures of things and kept saying “For my blog…”  To start the year off with a nice detoxifying healthy soup, check this out!

There is a really popular Taiwanese soup that I based this off of–I made it vegan (usually people mix in egg whites to the spinach before cooking it) and took out the tofu because I’ve been told through various sources that they shouldn’t be eaten together. The result was a super super healthy and clean tasting meal!

First, wash a big bunch of spinach.

IMG_1807Soak red goji berries and dried mushrooms in hot water to soften (and clean). Cut fresh corn and tomatoes.

IMG_1808For those who don’t know, goji berries are awesome, super nutritious and also beautiful.

IMG_1813Now, blend the spinach.


IMG_1811Cut up the softened mushrooms that had soaked in the hot water.

IMG_1814Mix all the ingredients in boiling water. Turn to a low simmer, add 2 tablespoons of cornstarch that have been dissolved in a little bit of water and season with salt.

Voila! Ok fine, I admit the picture of the bowl of soup doesn’t look THAT appetizing, but it’s a seriously nutrition packed soup, and was so light and delicious I ate two bowls and felt marvelously healthy!



Fresh Pumpkin Puree for Pies and Baking

Remember how I was so excited to get some pumpkin and make my Vegan Pumpkin Bread but it cost a gazillion dollars so I didn’t buy the pumpkin? Well, I resolved afterwards that if I saw reasonably priced pumpkin, I’d get it and prep it to freeze so I’d always have some on hand.

Voila! Guess what I found at the supermarket all nice and reasonably priced? Enough pumpkin to make 3+cups of fresh pumpkin puree. Just in time for the bourbon pumpkin pie that I plan to make for the holidays.

IMG_1686I made bourbon pumpkin pie last year for Thanksgiving and not to toot my own horn too much, but it was SO GOOD. I rarely make pie just because preparing the pie crust is such a hassle, but it was a serious degree of deliciousness and so worth it. I didn’t have time to make it for Thanksgiving this year so I decided I’d make it to serve at the birthday party that G is throwing me. (He booked a suite at the new W Hotel on Sentosa and we’re gonna have some FUUUUUUN!!) Given I’m born on Christmas Eve, it’s perfect timing for some holiday deliciousness.

Making pumpkin puree is so worth it for baking or cooking. I know canned pumpkin is everywhere, but since I started baking with this fresh stuff, I only use the canned pumpkin as a last resort–just so much better with the fresh pumpkin puree!

First, scoop out the seeds and stringy stuff. Spoon works just fine.

IMG_1688Until it’s nice and clean like this.IMG_1689 Then, cut it up in quarters. Place on a roasting pan with a cup of water in the pan. Roast in a preheated oven at 400F (200C) for about half an hour or until the skin is nicely browned.

IMG_1690Once soft, scoop out the pumpkin meat into the food processor (or blender).

IMG_1692Puree until smooth.
 IMG_1694Measure out 2 or 3 cup batches (depending on your needs) into containers. My 2 kg of pumpkin yielded 3.5 cup of pumpkin puree but it’ll of course depend on each individual pumpkin.IMG_1695And freeze! Usually I freeze in ziplock bags to ensure there’s no air to encourage freezer burn, but I plan to use this puree within a week or so and figured it’d be ok in the container, especially given the container was almost full anyway. I would only keep this in the refrigerator for 2-3 days tops, but that’s not a scientific estimate — given Singapore is so hot and humid, I find things go bad faster here, even after putting it in the fridge.  As always, I label a post-it with the amount, item and date I made it.

IMG_1696I’ll post on the pumpkin pie soon. I’m still debating whether to try for a vegan pumpkin pie or to stick to my really really amazing traditional bourbon pumpkin pie. I haven’t made pie since turning to veganism, which you can read about here, here and here and I’m not 100% with it, though at home we have stopped buying dairy and eggs. hmm…anyway, have a week to decide and I’ll let you know!  Do you have any amazing pie recipes? Please share!

Weddings in Phuket, Part II

Celebrated my brother’s wedding last weekend in Phuket. It was pretty insane. I still feel overwhelmed by the awesomeness, love and fun I had this weekend. I’ll write more about it later but for now, check out the amazing private villas that they booked for the whole weekend for the ceremony and reception/party and where the bridal party (and me and G) stayed for 3 straight awesome nights. The wedding night ended with all the guests and the bride and groom partying and dancing in the beautiful pool under the stars. *love life*



The villa I stayed in is that rooftop on the right. ❤ The white tent is the start of the wedding day setup.


I can’t even begin to describe how amazing it was. And how I almost cried when we had to leave because it was so beautiful and I was so happy. Feeling the ocean breeze surrounded with family and friends…it was so peaceful and blissful. Work, stress–all that was so distant to that moment.

As if the three days of planned wedding events wasn’t enough (plus G and I threw in an extra boat day of island hopping to Phi Phi and various other islands), we got an extra surprise — the two hotels where many of the wedding events and guests stayed, Sala and Renaissance, hosted a “longest dinner table” event stretched out on the beach with tons of food stands, free-flowing wine and beer and lovely music. Even a sudden tropical storm that lasted briefly couldn’t ruin the beautiful night!

Fresh Young Coconut…from the Supermarket?!

Some days, I’m blown away at how awesome it is to live in southeast Asia. I got off from work late and dehydrated from a 3-hour conference call so stopped at the supermarket (Cold Storage at United Square) next to our apartment to pick up some fruit. Lo and behold, my awesome fresh coconut week was not yet over — after tons of delicious coconuts in Phuket, Thailand last wkend (pics of that gorgeousness will be up soon), guess what I found at Cold Storage??

Young Thai Coconut –with the “top off”! For only SGD2.85 (US$2.30) and it was soooooo delicious. Just cut it out of the bag, pry off the top (already slit for you) and stick a straw in it!

IMG_1631 IMG_1632 IMG_1633 IMG_1634

The coconut meat in it was even better than the coconuts I got in Thailand too –I think because these are smaller coconuts so maybe the meat is more tender? I got too excited and took a bite before I remembered I should take a picture. Whoops. SO DELICIOUS. Great way to kickoff the weekend. Especially since we have a massive all-night long music festival on the beach tomorrow and rented a hotel room just to party so I’ll probably need to hydrate and load up on the electrolytes so I can dance my as* off tomorrow night!

IMG_1635Speaking of dancing, I’ve been doing a whole lot of dancing recently. Don’t you love weddings?? Such an excuse to dance like a goofball — in clubs, I usually try to tone it down just a tad so I don’t completely embarrass my husband and friends. At weddings, surrounded by friends and family (or at least friends and family of your friends), who cares?!?! I’m still debating whether to start posting pics of myself (rather than just food, plants and random sunsets)…not sure whether I will or not yet, but if I do, I’m guessing my first post will be devoted to “dancing” pics. Too awesome!

Weddings in Phuket, Part I


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One of the most amazing things about being in Singapore is how easy it is to take “exotic” weekend trips. It’s almost embarrassing how we can’t keep track of all the places we’ve been (“When did we go to Bali?” “Was that last March? Oh no, in October we went for the birthday party. Oh wait, in Januarywas my bachelorette. Oh, no, this May we went for the wedding.” – This was an actual conversation we had in front of an immigration officer in the U.S. for the Global Entry Program interview. Good thing he was nice otherwise he would have thought we were so obnoxious. His response was, “Dayamn, you guys must be ballers…” Genuinely, no, it’s just what people do in Singapore! Flights are cheap and airline travel is actually efficient! Getting in and out of the Singapore airport customs is about as quick as swiping a subway pass.

My point being, we are going to Phuket two weekends in a row! Last weekend, we flew out on Friday after work and partied on the beach by midnight. A 2-hour massage/spa session, wedding ceremony, lantern lighting, dinner, insane dancing, drinking, Thai brunch, 30-min layout on the beach, and lunch/mini HS reunion later, we were back in Singapore and heading to sleep on Sunday at midnight.

Here are some highlights from our first weekend, in case you ever visit Phuket.

Trisara Hotel

(beautiful wedding at Trisara Resort, where service, food and the views were marvelous-when it started raining, the staff rushed out giant bamboo umbrellas and created a path to escort guests from the cocktail site to dinner so no one would get wet!). This place is high luxury (approx. USD600-900/night) but at least from what I saw, you get what you pay for!

Oasis Secret Garden Spa

47 Moo1 Srisoonthorn Rd. Cherngtalay, Phuket
Open Daily 10.00am-10.00p

Our friend treated us to a spa treatment at Oasis Spa. There are multiple locations all over Thailand, including Chiang Mai, Pattaya, Bangkok and 3 in Phuket. The Oasis Secret Garden Spa was a 3 minute drive from our hotel. The spa sent a car to pick us up from the hotel and it was perfectly on time and complete with a relaxing peppermint herbal potpourri smell in the car. The storefront is small so walking by on the street, you wouldn’t realize that upon entering and passing the welcome desk, you walk through a door into a beautiful “secret garden” – very much like an oasis! We were welcomed with refreshing mint cold towels and ice cold pandan juice. (picked up a brilliant tip from them — freeze ice at the bottom of the cup so it doesn’t melt as quickly but will keep the drink super cold.) We were then taken to a couples’ spa room, which was a pavilion with an outdoor shower and one side that opened into the lagoon. There were bamboo blinds that could be lowered for privacy (or, in our case, when the tropical rain thunders down) and lots of trees covering the view so unless someone rowed along on the lagoon, we were safe in our nakedness…I had a slight concern there might be mosquitos, but we didn’t see a single mosquito or get bitten so I assume the spa takes care of that somehow. During our massage, there were three different instances of major downpour for 10-15 minutes, and it was so peaceful to experience the massage with the water thundering around us.

I decided on the “Lanna treatment”, which was a 2-hour combination Thai massage, hot herbal compress and hot oil massage. It was amazing. The masseuse first used deep pressure to alleviate pain and soreness in deep muscles. She then applied the hot herbal compress and used it to warm up the muscles and gently knead the muscles as well. Finally, she wrapped it up with the hot oil massage, which included a foot and scalp massage. By the time she and her colleague were done with G and I, we were so relaxed we could barely move. I would definitely go back asap!

The 2-hour Lanna treatment was 1900++ Baht (approx. USD60). There is currently a Buy 1-Get 1 Free promotion for the spas in Phuket, and also 15-30% discount for online bookings so check their website before you go!

Raya Restaurant
48 New Deebuk Road,
Muang, Phuket
T. 076 218155, 076 232236

This is a quaint restaurant in an old colonial house. The food is authentic Thai food and came recommended by a number of friends. Despite the multiple recommendations from non-Phuket residents, it felt quite local- a huge group of family and friends were celebrating a baby’s christening (it looked like that’s what was being celebrated at least) and it felt like a glance into a local Phuket resident’s life. The famous dishes to order are Crabmeat Curry served with Rice Vermicelli (Keang Puu), Caramelized-Pork Belly braised (Moo Hong), Fried Pork with Salt and the Fried fish with Lemongrass Sauce. I had two stir-fried Thai vegetable dishes that were both delicious.

Dusit Thana Laguna Hotel
390 Moo1 Srisoontorn Road,
Cherngtalay, Talang
Phuket 83110

We stayed here because the bride and groom recommended it for the guests and they had shuttles to the wedding site (see below, at the Trisara Hotel). It is a large hotel on the beachfront and has huge pools, various water activities and beach games like (what’s that game where you throw balls at each other and try to hit the other person’s ball? blanking out and google is not helping) and cabanas to lay out on the beach. Really convenient with a great breakfast buffet spread (Western and Thai mix, fresh fruits and juices), but it didn’t blow me away. The weekend we were there, I had a lot of trouble sleeping due to various noises like extremely loud bird chirping starting at 6am (I couldn’t stop thinking, “Why are the birds so darn happy?!?!”) and the blaring noise from the triathlon that weekend. Incidentally, we later found out our friends were in that and the lagoon that our room overlooked as where half the swim took place.

Since I was not in blogging mode and didn’t take pictures of the restaurant, spa or hotel, check out our lantern lighting at the wedding–my first time doing it and although I’m bothered by the pollution I think this causes, it was a beautiful sight.

On the night of the wedding, we got a beautiful blessing in the form of a moon ring! Most of us, me included, had never seen one before and it felt quite surreal. Turns out “it is caused by refraction of the light from the full moon in the ice particles floating in the upper atmosphere (as opposed to a rainbow, where light refracts in the water vapor that makes up the clouds).”

Today (Thursday), G and I head back to Phuket for my brother’s wedding so we’re a bit more involved this time. I’m a bridesmaid and also making the wedding slideshow, so we actually have some “responsibilities”.

Roasted Squash and Mint on Bread


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I came upon a delicious NY Times description of roasted squash on bread served at ABC Kitchen, a lovely restaurant around the corner from G’s apartment in NYC. It’s right inside ABC Carpet & Home, a store with eclectic home furnishings that was way too expensive for me to ever actually buy anything in. Makes for an amazing setting for a meal! It’s also home of Pipa, which back when I first settled into NYC (a really long time ago…) was one of my favorite restaurants. I used to go to two yoga studios in Union Square a lot (Om Yoga, my ultimate fave, which sadly closed down recently–I was in a class next to Drew Barrymore right after Charlie’s Angels there!– and Jivamukti). After the classes, I liked to meander a bit before heading back to Upper West side. In the winter, ABC Carpet & Home was often my pit stop when it was so cold.  So much eye candy and now, delicious food! 

Anyway, back to the food…sometimes I miss NYC so much I get a bit too excited thinking about it…

We had friends coming over last minute for casual Sat night in drinks so I decided to whip up this dish. It’s so simple, which is good because the article describes the ingredients in the dish but not with specific measurements or directions. Certain things that probably sound so basic to a chef (like making confit onions) aren’t always basic to us simple people who don’t do that so often. I guessed and used some cooking common sense and ended up with a dish that seemed a bit different from the description, but was still delicious! My friends loved it and one was guessing at what was in it and ended up with figs and other fancy sounding ingredients (ok fine, figs might not be THAT fancy, but it is here in Singapore where it’s hard to find in markets!). Way simpler than that though. Here’s what I guesstimated it down to:

First, slice up half of a small squash (I used butternut, but you I’m sure other types of squash or pumpkin would work too). NYtimes said 1/4 inch thick, but mine dried out like that (as you can see from the picture) so I would go for more like 1/2 inch. I did my roasting on 375F (190C) until tender and just a little bit of caramelizing. You can see mine was too dry and some even burnt because it was too thin. It’s ok though, still tasted fine!

While the squash is roasting, slice one medium-sized onion and gently fry on low heat until it softens and lightly browns.  Then, confit the slices by adding 2-3 tablespoons of maple syrup and 2 tablespoons of apple cider vinegar. Cooking on low heat with the liquids will eventually make the onions into confit. I did this for about 20 more minutes. Make sure you stir frequently so that it doesn’t burn or dry out. My onions were really dry so I threw in a tablespoon of water too. (I don’t think that’s the proper method but ah well, it worked!)

Once the squash and onions are ready, scoop into a bowl. NYTimes says then you mash, but my squash was too dry so when I tried to mash, they wouldn’t mix! I ended up throwing it into a vitamix and blending it a bit. Worked just fine!

Cut thin slices of a baguette, sprinkle with feta cheese (skip the cheese for a vegan option–we tried it without the cheese and it’s still delicious) and lightly toast. Then top with the squash and onion mash and sprinkle thinly sliced mint on top. (Tip: I use sharp scissors and hold a bunch of mint leaves together and cut the leaves directly on top of the bread–I find when I tried to chop then top, they stick to my fingers a lot–must be due to the humidity here)

Voila! So delicious.

One more close-up since that one on top looks a little blurry…

Here’s the recipe:

Roasted Squash and Mint on Bread

Yield: 4-6

1 medium-sized onion, sliced

1/2 small butternut squash (or equivalent squash/pumpkin)

2 tablespoon apple cider vinegar

2 tablespoon maple syrup

Feta cheese (optional)

Mint leaves, approx. 3 sprigs, thinly sliced

Baguette or country bread

Pre-heat oven to 375F (190C).

Roast sliced squash until tender, with slight browning on edges. Approx. 20 minutes.

Gently fry thinly sliced onions on low heat until soft and browned. Add apple cider vinegar and maple syrup and cook on low heat, stirring frequently, until sticky and browned.

Combine squash and onions in a bowl. Mash until well mixed or use a blender or food processor and blend briefly until mixed.

Slice bread (top with feta cheese if desired) and lightly toast. Top with generous dollops of the squash and onion mash. Add mint slivers on top.

Source: Inspired by this NYTimes Article about a dish from ABC Kitchen

Amazing, Inspiring Video

Check out this an amazing video–I can’t get over it. I’ve watched it over and over and am still blown away by it. A reminder that every little bit every day counts and can make a difference. See the beautiful transformation of this man who started to believe that was true:

That’s the wondrous phenomenon about yoga– every day you do a little and some days you can do more, other days you do less. But suddenly, one day, you find yourself doing something you couldn’t even fathom or dream to do before. Have faith and believe. Just a step at a time.

Autumn Menu: Roasted Pumpkin and Carrot Pomegranate Salad

We finally have one weekend where we’re not traveling this month so I was actually able to cook a few times!  We had two potlucks this week — one on Tuesday (Happy Diwali, by the way! it’s a public holiday here in SG…) for our annual Thanksgiving dinner with lots of our American friends and one on Saturday to celebrate our friend’s adorable 2-year older daughter’s birthday.

I cheated and made the same dish twice…

It’s just so much easier to buy more of the same ingredient, and to have fresh in your mind how to make a dish quickly. Plus, honestly, people were raaaaaving about this salad –and I don’t think it was just out of kindness because it disappeared at Thanksgiving potluck within minutes.  I definitely loved it! It’s hearty enough not to feel like a “light salad” so it’s great when you want a heartier salad.

I really have to credit G, who has a knack for coming up with good ideas and then somehow inspiring me to google it or create the recipe. This time, given I haven’t cooked in awhile, after he said “how about…a roasted pumpkin, pomegranate, feta cheese salad?”, I googled “pumpkin pomegranate salad” and voila! There it was.

So easy too–check it out.

First, chop up pumpkin into cube and carrots into slices. Toss with olive oil, salt and pepper and roast in the oven on 200C or 400F for 10 minutes, then turning them and roasting the other side for 10 min.  I love roasted vegetables so inevitably a few make their way into my mouth rather than the serving bowl…

Meanwhile, wash arugula or wild rocket leaves (by the way, did you realize wild rocket and wild arugula is the same thing? I learn so much by shopping in groceries out here–they use different names than my Whole Foods back home for vegetables and I’m realizing at restaurants, I often thought I was eating something really fancy but it was things I bought a lot! Like arugula v rocket).  Love my salad spinner–spin it dry, otherwise pat it down so it’s dry and the dressing can coat the leaves.

Also prepare the pomegranate seeds. Getting the pomegranate seeds out of the pomegranate and cutting the pumpkin/carrots are the most time consuming parts. In my case, I benefited from making it twice because the second time, I knew to enlist “sous chef G” and put him to work chopping and getting pomegranate seeds out.

Prepare the dressing. I always put my dressing in a glass jar so I don’t have it whisk it. Just shake it around to mix. It’s also good for potlucks because you can bring the jar and pour in the dressing right before serving so the salad doesn’t get soggy. These are all my ingredients and you can see the jar and dressing on the bottom right. The Clovis mustard is amazing by the way. I love Dijon mustard with the seeds, but apparently the  smooth kind won the “Silver Medal Winner (Classic Dijon category) at the 2012 World-Wide Mustard Competition“. Who knew there was a mustard competition?! That’s awesome. This one has a kick…so much better than the you-know-what-brand kind that they serve at hotdog stands which are fluorescent yellow. eek. I bought this at Cold Storage here in Singapore, but online it says Balducci’s has it too.

Once the roasted pumpkin and carrots are ready, I usually let it cool down a little bit and then pour it into the arugula, put pomegranate seeds on top and crumble feta cheese on top.  Of course, if you want the dish to be vegan, just leave the feta cheese out. Since this was to serve for others, I figured it’d be more “substantial” (and a bit prettier for the colors) to have it in.

Voila! Isn’t that awesome? So easy too (as long as you don’t mind a bit of chopping and pomegranate seed extraction). Awhile ago, back when xanga was still cool (hm, that probably reveals my age bracket, huh…), I wrote a xanga post about my obsession with pomegranates (NYC Chinatown has the BEST pomegranates for really good prices) and that for a period of time, I would discover random red splatters of juice all over my kitchen or dining table! I asked if there was an easier way to get all the seeds out neatly and someone told me to do it in a bowl of water so the seeds would float to the top, then use a strainer to get the seeds out. I never got into that though…I feel like the water will “dilute” my delicious seeds.

Here’s the recipe:

Roasted Pumpkin and Carrot Pomegranate Salad
For Salad
3 cups cubed pumpkin or butternut squash (approx. 1.5 small butternut squash)
2 large carrots, sliced in circular rounds
2 tbsp olive oil
1/2 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground pepper
1/2 cup pomegranate arils
3 cup arugula, loosely packed
1/4 cup crumbly feta cheese
For Dressing
3 tablespoons olive oil
1.5 tablespoon balsamic vinegar
1 tablespoon dijon mustard (less if you want less of a kick)
Serves 4-6

Preheat oven to 200C (400F).

After slicing the carrots and cubing the pumpkin/squash, toss in olive oil and season with the salt and pepper. Put in a single layer on a baking sheet covered with aluminum foil. Roast in the oven for about 10 minutes on each side.

In a serving bowl, combine pumpkin, carrots, arugula, pomegranate and feta. Combine dressing ingredients in a jar and shake it up to mix/emulsify. Drizzle dressing onto salad right before serving.

My google inspiration (love this blog too!) is from here.