Celery 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 makes people stop mid-bite and ask for the recipe. Butternut squash gets tossed in a fragrant blend of turmeric, cinnamon, and ginger before roasting at high heat until the edges turn deep golden and caramelized — the kind of result that makes a simple vegetable feel genuinely exciting. Peppery baby arugula acts as the perfect base, wilting just slightly under the warmth of the squash and soaking up the creamy tahini-lemon dressing. That dressing is a standout on its own: bright, nutty, and balanced with a touch of maple syrup, it comes together in minutes with a whisk and a bowl. Pomegranate arils add little bursts of tartness and color, while dry-roasted pepitas bring a satisfying crunch that rounds out every forkful. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. It's an impressive-looking salad that's genuinely easy to pull off, whether you're feeding a crowd or treating yourself to something special on a weeknight.
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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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