Eosinophilic Esophagitis Friendly Roasted Squash Salad with Pomegranate and Pepitas

Warm, caramelized butternut squash over a bed of peppery arugula, jeweled with pomegranate arils and crunchy pepitas — this salad is the kind of dish that looks like it came from a restaurant but comes together in your own kitchen. The squash gets tossed in turmeric, cinnamon, and ginger before roasting at high heat, so the edges turn deep golden and the flavor is anything but boring. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe is built entirely around ingredients that sidestep the usual culprits — no wheat, dairy, eggs, soy, or tree nuts anywhere in the bowl. The creamy tahini dressing pulls everything together with lemon juice, maple syrup, and a little garlic, giving you that rich, satisfying finish without any of the ingredients you're working to avoid. Pepitas bring the satisfying crunch that this kind of salad needs, and the pomegranate arils add a bright, juicy pop that makes every bite feel a little celebratory. It works beautifully as a light main or a generous side, and because the squash roasts while you prep everything else, the whole process feels effortless.

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