Nitrate & Nitrite Free Roasted Squash Salad with Pomegranate and Pepitas
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 where all the magic happens. A creamy tahini-lemon dressing, loosened with a little water and balanced with pure maple syrup, ties every element together in a way that feels rich but surprisingly light. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden additives or preservatives that can sneak into packaged dressings and pre-seasoned produce. The pomegranate arils add a burst of tartness that plays beautifully against the warm spices, while the pepitas bring a satisfying crunch that holds up even after the dressing goes on. This is the kind of salad that converts skeptics — the kind of dish people ask for the recipe before they've even finished their first bowl.
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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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