
Warm, caramelized butternut squash meets peppery arugula, jewel-bright pomegranate arils, and crunchy pepitas in a salad that feels genuinely celebratory without requiring much effort. The squash gets tossed in turmeric, cinnamon, and ginger before roasting at high heat, so the edges turn deep golden and the whole kitchen smells incredible. What makes this especially satisfying is the tahini dressing — lemon juice, maple syrup, and freshly grated garlic whisked together into something silky and bright that ties every element on the platter together. Every single component here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. Serving the squash warm over the greens is a smart move — it gently wilts the arugula just enough while keeping that fresh, slightly bitter bite intact. This is the kind of dish that looks like it came from a restaurant but comes together on a weeknight with one baking sheet and a whisk.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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