Fructose Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

Fructose Free Roasted Squash Salad with Pomegranate and Pepitas

Warm, golden squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely celebratory without requiring much effort at all. The butternut is tossed with turmeric, cinnamon, and ginger before hitting a hot oven, so by the time it comes out — caramelized at the edges and fork-tender — it already smells incredible. Managing fructose intake often means scanning every label for hidden sweeteners and high-fructose fruit ingredients, but this recipe keeps things straightforward: the small amount of maple syrup in the tahini dressing is the only added sweetener, and the pomegranate arils are used in a modest, measured quantity rather than as a dominant component. That creamy, lemony tahini dressing ties everything together beautifully, cutting through the richness of the roasted squash with bright acidity. The pepitas add a satisfying crunch and a little extra protein, making this feel like a complete, nourishing plate rather than a side dish afterthought. Everything comes together on one baking sheet and one mixing bowl, so cleanup is as easy as the cooking itself. Serve it while the squash is still warm for the best contrast of textures and temperatures.

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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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