Tree Nut Free Roasted Squash Salad with Pomegranate and Pepitas
Roasted butternut squash tossed in warm spices like turmeric, cinnamon, and ginger is already a showstopper, but layered over peppery arugula with jewel-bright pomegranate arils and crunchy pepitas, it becomes something genuinely special. The tahini-lemon dressing ties everything together with a creamy, tangy richness that feels indulgent without being heavy. Pepitas step in as the salad's satisfying crunch element, making this a great choice for anyone who needs to sidestep tree nuts entirely — no substitutions or workarounds required. Store-bought salad dressings and spice blends can be surprisingly tricky to vet, but every component here is made from scratch with straightforward, easy-to-source ingredients. The squash goes into a hot oven until the edges caramelize to a deep golden brown, which adds a subtle sweetness that plays beautifully against the bright pomegranate and the zip of fresh lemon in the dressing. It works equally well as a stunning side dish or a light main, and the combination of warm squash over cool greens means you'll want to serve it the moment it comes together.
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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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