MSG Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

MSG 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, crunchy pepitas, and a silky tahini dressing that ties everything together beautifully. The spice blend of turmeric, cinnamon, and ginger gives the roasted squash deep, caramelized edges and a fragrance that fills the kitchen the moment it hits the oven. Every single component here is whole and unprocessed, so you never have to second-guess a label or wonder what's lurking in a seasoning packet. The dressing comes together with just tahini, fresh lemon juice, maple syrup, olive oil, and a little grated garlic — nothing powdered, nothing packaged, nothing questionable. That kind of from-scratch simplicity is exactly what makes this recipe so satisfying to cook, not just to eat. It works equally well as a stunning starter or a light main, and the contrast of warm squash against cool greens makes every bite feel intentional and fresh.

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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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