Breastfeeding Friendly Roasted Squash Salad with Pomegranate and Pepitas
Warm, jewel-toned, and packed with ingredients that genuinely pull their weight, this roasted squash salad is the kind of meal that feels indulgent while doing a lot of quiet good. Butternut squash is a fantastic source of vitamin A and folate, and roasting it with turmeric, cinnamon, and ginger coaxes out a deep, caramelized sweetness that makes the whole dish sing. The tahini dressing — bright with fresh lemon juice and just a touch of maple syrup — is creamy without any dairy, and tahini itself brings a nice hit of calcium and healthy fats that are especially welcome when your body is working overtime. Pomegranate arils add little bursts of tartness and color, while pepitas bring a satisfying crunch along with zinc and magnesium. Baby arugula keeps things light and peppery underneath it all, so every forkful has contrast and life. It comes together in under an hour and works beautifully as a main or a generous side, which makes it easy to fit into the kind of unpredictable schedule that comes with a new baby at home.
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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)
Can be omittedflat-leaf parsley
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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