Caffeine Free Roasted Squash Salad with Pomegranate and Pepitas
Warm, jewel-toned, and packed with contrasting textures, this roasted squash salad is the kind of dish that looks like it came from a restaurant but comes together entirely in your own kitchen. Butternut squash gets tossed in a fragrant blend of turmeric, cinnamon, and ginger before roasting at high heat until the edges caramelize into something deeply golden and irresistible. The tahini dressing — bright with fresh lemon juice and just a touch of maple syrup — ties everything together with a creamy, nutty richness that coats every leaf of peppery arugula. Bursts of pomegranate arils add a juicy pop of sweetness, while dry-roasted pepitas bring a satisfying crunch that makes each bite feel complete. Every single ingredient here is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of salad that converts skeptics, the sort of thing you bring to a dinner party and watch disappear before the main course even hits the table.
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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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