Peanut Free Roasted Squash Salad with Pomegranate and Pepitas
Warm, spiced 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 with turmeric, cinnamon, and ginger before roasting at high heat until the edges caramelize into something almost candy-like, and that warmth plays beautifully against the cool, crisp greens underneath. The dressing is a silky tahini-lemon situation — brightened with fresh lemon juice, a touch of maple syrup, and grated garlic — that ties every element together in the best possible way. Because every ingredient here is naturally free from peanuts and peanut-derived products, there's no need to scrutinize labels or worry about hidden cross-contact the way you might with store-bought dressings or pre-made salad kits. Pepitas bring all the satisfying crunch and healthy fat you'd want from a seed topping, making them a perfect fit for this build. This is the kind of salad that works as a stunning starter, a light lunch, or a side dish impressive enough to bring to a dinner party — and it comes together on a single sheet pan 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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