Wheat Free Roasted Squash Salad with Pomegranate and Pepitas
Warm, caramelized butternut squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely special without being fussy. The squash gets tossed with turmeric, cinnamon, and ginger before roasting at high heat, so every cube comes out golden-edged and fragrant with warm spice. A creamy tahini-lemon dressing ties everything together — just a quick whisk of pantry staples that comes together while the squash is still in the oven. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. That's a relief when so many dressed salads and roasted vegetable dishes sneak in soy sauce, croutons, or spice blends with hidden fillers. This one is clean and straightforward from start to finish. Serve it as a stunning starter or pile it high as a satisfying main — either way, it disappears fast.
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!