Emulsifier Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

Emulsifier Free Roasted Squash Salad with Pomegranate and Pepitas

Warm, spiced squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely celebratory without requiring much effort. The dressing is where things get interesting — tahini, fresh lemon juice, olive oil, maple syrup, and grated garlic come together into something creamy and tangy that you whisk up yourself in minutes, so there's no need to reach for a store-bought bottle that might be hiding unwanted additives. Commercially made dressings and condiments are some of the sneakiest sources of emulsifiers, but this one is completely clean by design, relying on the natural binding properties of tahini and a good whisk. The butternut squash gets tossed in turmeric, cinnamon, and ginger before roasting at high heat, which coaxes out deep caramelized edges and a warmth that plays beautifully against the bright, acidic dressing. Serving the squash while it's still warm over the arugula is a small detail that makes a big difference — the greens soften just slightly and soak up all that spiced flavor. This is the kind of salad that converts people who think salads can't be a satisfying meal.

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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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