Eggless Roasted Squash Salad with Pomegranate and Pepitas
Warm, spiced butternut squash tumbling over a bed of peppery arugula is the kind of salad that actually earns the title of a main event. The squash gets roasted at high heat with turmeric, cinnamon, and ginger until the edges caramelize into something deeply golden and fragrant — the kind of thing that makes your kitchen smell incredible. A creamy tahini-lemon dressing ties everything together with brightness and a subtle nuttiness, and it comes together in minutes while the squash is still in the oven. Jewel-like pomegranate arils and crunchy pepitas finish the whole thing off with bursts of sweetness and satisfying texture in every bite. Every component here is naturally free of eggs — no mayo-based dressings, no hidden binders — so what you see is exactly what you get. It's the kind of dish that looks stunning on a platter and travels beautifully to a dinner party or holiday table without any fuss.
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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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