Lupin Free 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 in a fragrant blend of turmeric, cinnamon, and ginger before roasting at high heat until the edges caramelize into something deeply golden and irresistible. The tahini dressing — bright with fresh lemon juice and just a touch of maple syrup — pulls everything together in a way that feels both light and satisfying. Peppery arugula, juicy pomegranate arils, and crunchy pepitas round out every bite with color and crunch. Every ingredient here is naturally free from lupin, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. It works beautifully as a standalone lunch or as a stunning side alongside a larger spread. This is the kind of salad that actually converts people who claim they don't like salad.
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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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