Nightshade Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

Nightshade 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 makes people stop and ask for the recipe before they've even sat down. Butternut squash gets tossed in a fragrant blend of turmeric, cinnamon, and ginger, then roasted at high heat until the edges caramelize into something deeply golden and irresistible. The tahini-lemon dressing ties everything together with a creamy, bright finish that feels indulgent without being heavy. Peppery arugula, juicy pomegranate arils, and crunchy pepitas round out every bite with color and crunch. For anyone navigating a nightshade-free lifestyle, salads and roasted vegetable dishes can sometimes feel like a minefield of hidden peppers, paprika, or tomato-based dressings — this one sidesteps all of that entirely, relying on warm spices and whole, clean ingredients you can trust. It works equally well as a stunning starter or a satisfying main, and the components come together with very little fuss. This is the kind of salad that earns a permanent spot in your weeknight rotation.

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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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