Rice Free Roasted Squash Salad with Pomegranate and Pepitas
Warm, spiced squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely celebratory without requiring much effort. The butternut cubes get tossed with turmeric, cinnamon, and ginger before hitting a hot oven, so by the time they come out — golden-edged and fork-tender — your kitchen already smells incredible. The tahini-lemon dressing ties everything together with a creamy, citrusy pull that's balanced by a touch of maple syrup and fresh garlic. Every component here is naturally grain-free, so there's no need to swap anything out or second-guess a single ingredient. It's the kind of dish that works just as well as a weeknight side as it does anchoring a dinner party spread. Serve it while the squash is still warm so the greens just barely wilt under the heat — that contrast of textures is exactly what makes it so satisfying.
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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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