Chicken Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

Chicken 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 caramelize into deep golden perfection. Those warm, spiced cubes land on a bed of peppery baby arugula, and the whole thing gets finished with bursts of pomegranate, crunchy pepitas, and a creamy tahini-lemon dressing that ties every element together. The dressing alone — built from tahini, fresh lemon juice, maple syrup, and a hint of garlic — is silky, bright, and just sweet enough to balance the bitterness of the greens. This is a completely plant-forward plate, so there's no need to swap or substitute a single thing to keep it free of poultry. It works beautifully as a standalone lunch or as a stunning side at a dinner table where you want something that looks as good as it tastes. Serve it while the squash is still warm for the best contrast against the cool, crisp arugula.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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