Vegan Roasted Squash Salad with Pomegranate and Pepitas
Caramelized edges on warm butternut squash landing on a bed of peppery arugula — this salad is the kind of thing that makes people ask for the recipe before they've even finished their plate. The squash gets tossed in turmeric, cinnamon, and ginger before roasting at high heat, so every cube picks up deep golden color and a gently spiced warmth that plays beautifully against the bright, bitter greens. Pomegranate arils add little bursts of tart sweetness, while dry-roasted pepitas bring a satisfying crunch that makes this feel like a full, substantial meal rather than a side dish afterthought. The tahini dressing ties everything together — lemon juice and maple syrup balance the richness of the tahini, and a touch of grated garlic keeps it from tasting too mild. Every single component here is completely plant-based without any substitutions or workarounds needed, which means the flavors are doing exactly what they were designed to do. It comes together in one bowl and one baking sheet, making cleanup as easy as the cooking itself. Whether you're serving it as a centerpiece or alongside something heartier, this salad genuinely earns its place on the table.
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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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