Citric Acid Free Roasted Squash Salad with Pomegranate and Pepitas
Roasted butternut squash, jewel-bright pomegranate arils, and crunchy pepitas make for a salad that feels genuinely celebratory — the kind of thing you'd bring to a dinner party and watch disappear fast. The squash gets tossed in warm spices like turmeric, cinnamon, and ginger before hitting a hot oven, so every cube comes out caramelized at the edges and deeply fragrant. That warmth plays beautifully against the cool, peppery arugula underneath. The dressing is where this recipe really shines for anyone avoiding citric acid additives. Rather than reaching for bottled dressings that often sneak in citric acid as a preservative, this one is built from scratch with tahini, fresh lemon juice, maple syrup, olive oil, and garlic — every ingredient straightforward and easy to verify. It comes together in minutes and has a nutty, slightly sweet richness that ties the whole bowl together. Pomegranate arils add a burst of natural tartness and color without any processed additions, and the pepitas bring a satisfying crunch that makes each bite feel complete. This is the kind of salad that actually fills you up and makes you feel good about every single thing in it.
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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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