Legume Free Roasted Squash Salad with Pomegranate and Pepitas
This salad is a showstopper — warm, spiced butternut squash tumbled over peppery arugula, finished with jewel-bright pomegranate arils and crunchy pepitas for a combination that feels genuinely special. The squash gets roasted at high heat with turmeric, cinnamon, and ginger until the edges caramelize into something deeply golden and fragrant, and that warmth against the cool greens is the whole magic of the dish. The tahini dressing ties everything together with a creamy, lemony richness that's completely plant-based and naturally free of any legume-derived ingredients — no chickpeas, no lentils, no hidden bean flours lurking anywhere. Tahini is made from sesame seeds, so it delivers that satisfying, nutty creaminess without crossing into legume territory, making it a genuinely smart swap for dressings that might otherwise lean on hummus or bean-based bases. Pomegranate arils add little bursts of tart sweetness that cut through the richness of the dressing beautifully, while the pepitas bring a toasty crunch that makes every bite feel layered and complete. This is the kind of salad that converts skeptics — the sort of thing you bring to a dinner party and watch disappear before the main course even hits 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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