
Warm, caramelized butternut squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely celebratory without requiring much effort. The squash gets tossed in a fragrant blend of turmeric, cinnamon, and ginger before roasting at high heat until the edges turn deep golden brown — that caramelization is what makes the whole dish sing. A creamy tahini-lemon dressing, loosened with a little water and balanced with maple syrup and fresh garlic, ties every element together in a way that feels rich but still bright. Every single component here is naturally free from fungi, so there's no need to swap anything out or second-guess a single ingredient. This is the kind of salad that works just as well as a stunning starter at a dinner party as it does a satisfying weeknight meal on its own. Serve it while the squash is still warm so it gently wilts the arugula just enough — that contrast of temperatures and textures is genuinely hard to beat.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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