Turkey Free 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 gets tossed in a fragrant blend of turmeric, cinnamon, and ginger before hitting a hot oven, where it caramelizes into tender, golden cubes with deeply spiced edges. Those warm cubes land on a bed of peppery baby arugula, then get crowned with ruby pomegranate arils and crunchy dry-roasted pepitas for a combination that's equal parts stunning and satisfying. The tahini-lemon dressing ties everything together — creamy, bright, and just sweet enough from a touch of maple syrup, it clings to every leaf and seed without weighing the salad down. Every single ingredient here is naturally free from poultry in any form, so there's no need to scan labels or swap anything out — it's just good, wholesome food from the start. This one works equally well as a showstopping side at a dinner party or a hearty lunch on its own, and the dressing can be made ahead to save time. It's proof that a salad can be genuinely exciting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!