Low Iodine Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

Low Iodine Roasted Squash Salad with Pomegranate and Pepitas

Warm, jewel-toned, and packed with contrasting textures, this roasted squash salad is the kind of dish that looks like it came from a restaurant but comes together entirely in your own kitchen. Butternut squash gets tossed with turmeric, cinnamon, and ginger before roasting until the edges caramelize into something deeply golden and fragrant — the kind of smell that makes everyone wander into the kitchen asking what's cooking. The creamy tahini-lemon dressing ties everything together with a bright, nutty richness, and because it's built from olive oil, fresh lemon juice, and maple syrup, there are no hidden additives to second-guess. Peppery arugula, ruby pomegranate arils, and crunchy pepitas round out the bowl with color and crunch in every bite. Managing iodine intake often means scrutinizing packaged dressings and seasoning blends, but here every component is whole and straightforward — nothing processed, nothing iodized. It's a genuinely satisfying salad that works as a light main or a stunning side, and the warm squash wilting slightly into the greens makes it feel far more substantial than a typical salad has any right to be.

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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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