Almond Free Roasted Squash Salad with Pomegranate and Pepitas

Warm, caramelized butternut squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely celebratory without requiring much effort. The squash gets tossed in a fragrant blend of turmeric, cinnamon, and ginger before roasting at high heat until the edges turn deep golden brown — that caramelization is where all the magic happens. A creamy tahini dressing made with fresh lemon juice, maple syrup, and grated garlic ties everything together with a bright, nutty richness that doesn't rely on any tree nuts whatsoever. For anyone navigating nut-free eating, salads can be a minefield of almond slivers and walnut crumbles hiding in otherwise simple dishes — this one sidesteps all of that entirely. Every ingredient here is straightforward and easy to verify, from the dry-roasted pepitas to the pure maple syrup, so you can build the bowl with total confidence. It works beautifully as a stunning starter or a satisfying light main, and the contrast of warm squash against cool greens makes every bite interesting.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →