Walnut Free Roasted Squash Salad with Pomegranate and Pepitas
This salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Caramelized butternut squash, spiced with turmeric, cinnamon, and ginger, lands on a bed of peppery arugula still warm from the oven, and the contrast of textures is genuinely stunning. Jewel-bright pomegranate arils add bursts of tartness, while dry-roasted pepitas bring that satisfying crunch you'd expect from a nut-based topping — no tree nuts required. The tahini-lemon dressing ties everything together with a creamy, citrusy richness that feels far more indulgent than its simple ingredient list suggests. It's a smart choice for anyone navigating nut-free tables, since every component here is naturally free of the concern without any awkward substitutions. Whether you're serving it as a showstopping side or a light main, this is the kind of seasonal salad that earns a permanent spot in your rotation.
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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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