Lactose 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 butternut is tossed with turmeric, cinnamon, and ginger before hitting a hot oven, so by the time it comes out with caramelized edges, your kitchen already smells incredible. What ties everything together is a silky tahini dressing made with fresh lemon juice, maple syrup, and a little grated garlic — completely dairy-free by nature, with no substitutions needed. That's one of the best things about this dish: it never asks you to compromise on richness or flavor just to keep it free of lactose. The dressing is creamy in the way good tahini always is, coating every leaf and seed without a drop of cream or butter in sight. It works beautifully as a main for a light lunch or as a stunning side at a dinner table where not everyone eats the same way.
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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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