Xanthan Gum Free Roasted Squash Salad with Pomegranate and Pepitas
Warm, spiced butternut squash tumbling over peppery arugula with jewel-bright pomegranate arils and crunchy pepitas — this salad is the kind of thing that makes people ask for the recipe before they've even finished their first bite. The squash gets tossed in turmeric, cinnamon, and ginger before hitting a hot oven, so the edges caramelize into something almost candy-like while the inside stays creamy and tender. What really pulls everything together is the tahini dressing — just lemon juice, maple syrup, garlic, and a little water whisked until silky smooth, with zero thickeners or additives needed. That's actually great news if you're navigating labels carefully, because every single component here is naturally free of gum-based stabilizers — no sneaky additives hiding in a bottled dressing or a spice blend. The whole thing comes together in one bowl and one baking sheet, which means less cleanup and more time enjoying the result. It works beautifully as a standalone lunch or alongside a simple protein for dinner, and the colors alone make it feel genuinely special 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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