Red Meat Allergy Friendly 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 is tossed with turmeric, cinnamon, and ginger before hitting a hot oven, where it caramelizes into tender, golden cubes with deeply spiced edges. The whole thing lands on a bed of peppery arugula and gets finished with ruby pomegranate arils, crunchy pepitas, and a silky tahini-lemon dressing that ties every element together beautifully. Because this recipe is built entirely around plants, seeds, and olive oil, there's no need to scrutinize labels or swap anything out — it's naturally free of red meat and any of its derivatives from the first ingredient to the last. The tahini dressing is a real standout: just a whisk of lemon juice, maple syrup, garlic, and water transforms it into something creamy and bright without a drop of dairy. This salad works as a generous main or a stunning side, and the contrast of warm squash against cool greens makes it feel far more special than the effort involved.
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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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