Coconut Free Roasted Squash Salad with Pomegranate and Pepitas
Warm, spiced 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 with turmeric, cinnamon, and ginger before roasting at high heat until the edges caramelize into deep golden brown — that's where all the flavor lives. A creamy tahini-lemon dressing ties everything together, thinned with a little water until it pours in a silky, steady stream over the whole platter. Every single component here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. The dressing relies on tahini and fresh lemon juice rather than any coconut-derived fat or milk, which makes it both rich and completely safe for anyone avoiding that ingredient. This is the kind of salad that works as a stunning starter or a satisfying lunch on its own, and the contrast of warm squash against cool greens makes every bite interesting. Serve it immediately so the arugula stays lively and the pepitas keep their satisfying crunch.
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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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