Roasted Butternut Squash Salad with Creamy Tahini Dressing

1. Prepare the Roasted Squash

Begin by preheating your oven to 425 degrees Fahrenheit and positioning the rack in the middle. In a large bowl, combine the butternut squash pieces, sliced red onion, extra-virgin olive oil, ground cumin, 1.25 teaspoons of table salt, and 0.5 teaspoon of pepper. Toss everything together until the vegetables are evenly coated. Spread the mixture out in a single layer on a rimmed baking sheet. Roast the vegetables for about 35 to 45 minutes, stirring halfway through to ensure even cooking. The squash should be golden-brown with caramelized edges, which enhances their flavor. Once done, remove the sheet from the oven and let the vegetables cool for about 15 minutes.

2. Make the Dressing and Assemble the Salad

While the vegetables are cooling, prepare the dressing. In a medium bowl, whisk together the tahini, water, mayonnaise, lemon juice, minced garlic, 0.5 teaspoon of table salt, and 0.25 teaspoon of pepper until the mixture is creamy and well combined, which should take about 30 seconds. Reserve 0.25 cup of this dressing for drizzling later. Add the baby arugula to the remaining dressing in the bowl and toss until the leaves are well coated. Season the arugula with a bit of salt and pepper to taste. To assemble the salad, spread the dressed arugula on a large serving platter. Arrange the roasted butternut squash and onion on top of the arugula. Sprinkle the toasted and chopped pecans, chopped kalamata olives, and fresh mint over the salad. Finally, drizzle the reserved dressing over the top and serve immediately.