Pistachio 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 impressive as it tastes. The squash gets roasted at high heat until the edges caramelize and deepen, while turmeric, cinnamon, and ginger give every cube a warmly fragrant, almost exotic quality. The tahini dressing ties everything together beautifully — lemon juice and maple syrup balance the nuttiness of the tahini into something creamy, bright, and just a little sweet. Pepitas are the star nut-free crunch here, delivering that satisfying texture you want in a salad without any of the cross-contamination concerns that come with tree nuts like pistachios. Many festive salads lean on mixed nut blends that can be tricky to navigate, so using pumpkin seeds keeps things simple and safe without sacrificing anything in the texture department. It comes together in one bowl and one baking sheet, making it an easy choice for a weeknight dinner or a dish you actually want to bring to a gathering.
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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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