Pork Free 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 roasting at high heat until the edges caramelize into something almost candy-like. That warmth lands on a bed of peppery baby arugula, which wilts just slightly under the heat in the best possible way. The tahini-lemon dressing ties everything together — creamy, bright, and lightly sweetened with maple syrup so it plays beautifully against the bitterness of the greens. Pomegranate arils burst with tart juice in every bite, while dry-roasted pepitas add a satisfying crunch that keeps the whole salad feeling substantial. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works equally well as a stunning starter or a light main, and it's the kind of salad that genuinely earns its place at the center of the table.
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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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