Oats 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-lemon dressing that ties everything together beautifully. The squash gets roasted at high heat until the edges caramelize and deepen, and those warm-spice notes from turmeric, cinnamon, and ginger make the whole dish feel cozy and vibrant at the same time. Every single ingredient here is naturally free from grains, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your bowl. The tahini dressing comes together in minutes — just whisk, thin with a little water, and you've got something that tastes like it came from a restaurant. Pomegranate arils add a burst of tartness that plays off the maple syrup in the dressing, while the pepitas bring a satisfying crunch that makes this feel like a complete, hearty meal rather than a side dish. It works equally well as a weeknight dinner or something impressive enough to bring to a gathering — and it comes together on a single baking sheet plus one small 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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