Macadamia 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 squash gets tossed with turmeric, cinnamon, and ginger before roasting at high heat until the edges caramelize into something almost candy-like — deeply golden and fragrant. A creamy tahini-lemon dressing ties everything together with a nutty richness that's entirely seed-based, so there's no need to worry about tree nuts sneaking into your bowl. Pepitas bring all the satisfying crunch you'd want from a topping, and they happen to be a powerhouse ingredient on their own. The contrast of warm squash against cool arugula and the pop of fresh pomegranate makes every forkful interesting. This is the kind of salad that converts people who think salads can't be a real meal — it's filling, vibrant, and layered with flavor from start to finish.
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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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