Cashew 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 tangy, nutty richness that coats every leaf. Because the crunch here comes entirely from dry-roasted pepitas rather than tree nuts, anyone navigating cashew concerns can dig in without a second thought — no label-scanning required. The dressing is also completely tree-nut-free, built on tahini (sesame paste) for that satisfying creaminess you might otherwise worry about in restaurant-style salads. Serve it on a wide platter so the colors really pop — the ruby pomegranate against the golden squash is genuinely stunning on a table. It works beautifully as a hearty lunch or a show-stopping side at dinner.
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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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