Alpha Gal Friendly Roasted Squash Salad with Pomegranate and Pepitas
Warm, spiced squash over a bed of peppery arugula, finished with jewel-bright pomegranate arils and crunchy pepitas — this salad is the kind of dish that looks like it came from a restaurant but comes together entirely in your own kitchen. Every ingredient here is naturally free from mammalian meat and dairy, which means no label-scanning, no substitutions, and no second-guessing at the grocery store. The tahini-lemon dressing does the heavy lifting flavor-wise, blending nutty richness with bright citrus and just a touch of maple sweetness, all without a drop of animal-derived dairy. Butternut squash roasted with turmeric, cinnamon, and ginger develops deeply caramelized edges that make the whole bowl feel hearty and satisfying rather than just a side thought. Pomegranate arils add little bursts of tartness that cut through the warmth of the spices beautifully, while the pepitas bring a toasty crunch that ties everything together. It's a genuinely stunning plate for a weeknight dinner or a gathering where you want something impressive without the stress of navigating complicated ingredient swaps.
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 medium butternut squash (about 2 lb), peeled and cut into ¾-inch cubes
- 2 tbsp extra-virgin olive oil
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp salt
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra-virgin olive oil
- 1 tbsp pure maple syrup
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ¾ cup pomegranate arils (from about ½ medium pomegranate)
- ⅓ cup dry-roasted pepitas (pumpkin seeds)
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the squash cubes with 2 tbsp olive oil, turmeric, cinnamon, ginger, black pepper, and 1/2 tsp salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.
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