Butternut Squash Salad with Tahini Dressing

This marriage of butternut squash and arugula is a great transition of salad: going from summer to fall.

Ingredients:

Roasted Squash

 1 (2- to 2¼-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces (7 cups)

 1 Blush or red onion, halved and sliced through root end ½ inch thick

 2 Tbsp extra-virgin olive oil

 2 tsp ground cumin

 1¼ tsp table salt

 ½ tsp pepper

Dressing

 ¼ c tahini

 ¼ c water

 2 Tbsp mayonnaise

 2 Tbsp lemon juice

 1 garlic clove, minced

 ½ tsp table salt

 ¼ tsp pepper

Salad:

 5 ounces (5 cups) baby arugula

 ¾ c pecans, toasted and chopped

 ⅓ c pitted kalamata olives, chopped

 ¼ c chopped fresh mint

Method:

For the Roasted Squash:

 Adjust oven rack to middle position and heat oven to 425 degrees.

 Toss all ingredients for the roasted squash together in bowl.

 Spread vegetables in single layer on rimmed baking sheet.

 Roast until squash and onion are browned and tender, 35 to 45 minutes, stirring halfway through roasting.

 Remove sheet from oven and let cool for 15 minutes.

For the dressing and salad:

 Whisk tahini, water, mayonnaise, lemon juice, garlic, salt, and pepper in now-empty bowl until creamy and thoroughly combined, about 30 seconds.

 Remove and reserve ¼ cup dressing.

 Add arugula to remaining dressing in bowl and toss to combine.

 Season with salt and pepper to taste.

 Spread arugula on large serving platter. Top with squash and onion, pecans, olives, and mint.

 Drizzle salad with reserved dressing. Serve.

Notes and Options:

The type of tahini (sesame paste) used will make a difference in the consistency of the dressing. Some tahini products may result in a thicker or thinner salad dressing. The dressing should be the consistency of buttermilk (or slightly thicker than heavy cream). If the dressing seems thick, thin it out with water, 1 teaspoon at a time, until it becomes smooth and pourable. If the dressing seems thin, add extra tahini, 1 teaspoon at a time, to thicken it.

Parsley, dill, or cilantro can be substituted for the mint, if desired.

TO MAKE AHEAD: Cooled cooked vegetables can be refrigerated for up to 24 hours. Let sit at room temperature for 1 hour before assembling salad and serving. Or try my trick – warming the vegetables for a couple of minutes in the microwave at low power (such as 3 or 4).

Dressing can be refrigerated for up to 3 days but may thicken over time. If dressing becomes too thick, adjust consistency with water as needed.