Gelatin Free Roasted Squash Salad with Pomegranate and Pepitas
Warm, spiced butternut squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely celebratory without requiring much effort. The squash gets tossed in turmeric, cinnamon, and ginger before roasting at high heat until the edges caramelize into something almost candy-like, and that warmth against the cool greens is a seriously good contrast. The dressing is a silky tahini-lemon situation — just whisk, thin with a little water, and pour — so there's nothing fussy or store-bought to second-guess. Every single component here is naturally free of animal-derived thickeners or setting agents, which makes this a genuinely easy choice when you need a dish that fits stricter ingredient standards without any substitutions or label-reading stress. The pomegranate arils add a burst of tartness that cuts through the richness of the tahini, and the pepitas bring just enough crunch to make every bite interesting. Pile it high on a platter and serve it while the squash is still warm — it's the kind of salad that actually disappears at the table.
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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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