Pescatarian 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 mid-bite and ask for the recipe. Butternut squash gets tossed in a fragrant blend of turmeric, cinnamon, and ginger before hitting a hot oven, where the edges caramelize into something deeply golden and almost sweet. That warmth lands right on top of peppery baby arugula, which wilts just slightly under the heat in the best possible way. The tahini dressing — brightened with fresh lemon juice and a touch of maple syrup — ties everything together with a creamy, tangy richness that feels far more indulgent than it actually is. Pomegranate arils burst with tart sweetness against every bite, while dry-roasted pepitas add a satisfying crunch that keeps the whole bowl interesting from start to finish. Every ingredient here is naturally meat-free and straightforward to source, so there's no label-reading or substitution stress involved. This one works just as well as a stunning weeknight dinner as it does as a showstopper side at a dinner party.
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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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