Pregnancy Friendly Roasted Squash Salad with Pomegranate and Pepitas
Warm, jewel-toned, and packed with nutrients, this roasted squash salad is the kind of meal that feels genuinely nourishing without any effort to make it so. Butternut squash is a fantastic source of folate and vitamin A — two nutrients that matter enormously during pregnancy — and here it gets roasted at high heat with turmeric, cinnamon, and ginger until the edges caramelize into something almost candy-like. The tahini dressing brings in healthy fats and a creamy, lemony richness that ties everything together beautifully. Pomegranate arils add little bursts of sweetness and antioxidants, while dry-roasted pepitas deliver a satisfying crunch along with iron and zinc. Baby arugula keeps the base light and peppery, so the whole salad feels fresh rather than heavy. Every ingredient here is whole, recognizable, and thoughtfully chosen — no deli meats, raw fish, or anything that tends to raise red flags when you're eating for two. It comes together on one baking sheet and one bowl, which means less cleanup and more time to actually enjoy a genuinely gorgeous plate of food.
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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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