Turkey Free Roasted Squash Salad with Pomegranate and Pepitas

Total time45 min

Prep time15 min

Cook time30 min

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.

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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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