Pecan 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 and crunchy pepitas for a combination that looks as stunning as it tastes. The squash gets roasted at high heat with turmeric, cinnamon, and ginger until the edges caramelize into something almost candy-like, and that warmth against the cool greens is genuinely irresistible. Instead of the tree nuts that often show up in fall and winter salads, pepitas bring all the satisfying crunch you want without any cross-contact concerns. The tahini-lemon dressing ties everything together — creamy, bright, and just a little sweet from a touch of maple syrup — and it comes together in one small bowl while the squash does its thing in the oven. Every component here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required. It works beautifully as a weeknight side or a centerpiece dish when you want something that feels a little special without a lot of fuss.
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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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