
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 butternut cubes get tossed with turmeric, cinnamon, and ginger before hitting a hot oven, so by the time they come out — golden-edged and fork-tender — your kitchen already smells incredible. Everything here is completely plant-based and naturally free from seafood or fish-derived ingredients, so there's no need to scrutinize labels or swap anything out. The tahini dressing is the real secret weapon: lemon juice, maple syrup, and fresh garlic thin it into something silky and bright that ties every element of the salad together. Serving the squash warm over the greens is a small move that makes a big difference, gently wilting the arugula just enough to soften its bite. This is the kind of dish that looks like it came from a restaurant but comes together on a single baking sheet and one small bowl.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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