Rye Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

Rye Free Roasted Squash Salad with Pomegranate and Pepitas

This salad is the kind of dish that makes people stop mid-bite and ask for the recipe — warm, spiced butternut squash tumbling over peppery arugula, finished with jewel-bright pomegranate arils and crunchy pepitas. The squash gets roasted at high heat until the edges caramelize into deep golden brown, and the warm-spice blend of turmeric, cinnamon, and ginger gives it a richly aromatic quality that feels almost luxurious for a salad. The tahini-lemon dressing ties everything together with a creamy, tangy drizzle that's thinned to a perfectly pourable consistency — no dairy, no grain-based thickeners, just clean, bold flavor. For anyone navigating grain sensitivities, this recipe is naturally worry-free from the ground up, since every component — the vegetables, seeds, fresh citrus, and pantry spices — is completely free of rye and any related grains. There's no need to audit labels or swap out ingredients; the dish simply works as written. It's equally at home as a weeknight dinner salad or a stunning centerpiece at a dinner party, and the contrast of warm squash against cool greens means it needs to hit the table the moment it's assembled.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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