Seed Oil Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

Seed Oil Free Roasted Squash Salad with Pomegranate and Pepitas

This salad is a showstopper — warm, spiced butternut squash tumbled over peppery arugula, finished with jewel-bright pomegranate arils, crunchy pepitas, and a creamy tahini-lemon dressing that ties everything together beautifully. The squash gets roasted at high heat with turmeric, cinnamon, and ginger until the edges caramelize into something deeply golden and fragrant, which makes the whole dish feel far more special than the effort involved. Every component here relies on real, whole-food fats — extra-virgin olive oil in both the roasting step and the dressing — so there's no need to scrutinize labels for hidden refined or industrial oils. The tahini dressing comes together in minutes with fresh lemon juice, a touch of maple syrup, and grated garlic, and it's the kind of thing you'll want to drizzle on everything else in your fridge. Pomegranate arils add a burst of tartness that plays perfectly against the warm spices, while the pepitas bring just enough crunch to keep each bite interesting. It works as a vibrant lunch, a dinner starter, or a side dish impressive enough to bring to a gathering — and it looks like you spent a lot more time on it than you did.

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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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