Roasted Butternut Squash Salad with Creamy Tahini Dressing

Name: Roasted Butternut Squash Salad with Creamy Tahini Dressing
Yield: Serves 6
Ingredients: 1 (2- to 2¼-pound), butternut squash, peeled, seeded, and cut into 1-inch pieces (7 cups); 1 , red onion, halved and sliced through root end ½ inch thick; 2 tablespoons, extra-virgin olive oil; 2 teaspoons, ground cumin; 1¼ teaspoons, table salt; ½ teaspoon, pepper; ¼ cup, tahini; ¼ cup, water; 2 tablespoons, mayonnaise; 2 tablespoons, lemon juice; 1 , garlic clove, minced; ½ teaspoon, table salt; ¼ teaspoon, pepper; 5 ounces (5 cups), baby arugula; ¾ cup, pecans, toasted and chopped; ⅓ cup, pitted kalamata olives, chopped; ¼ cup, chopped fresh mint

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Appears in Cook's Country October/November 2021

This stunning make-ahead dinner salad is fit for a feast.

SERVES6

TIME2 hours

Roasted Butternut Squash Salad with Creamy Tahini Dressing

WHY THIS RECIPE WORKS

This hearty dinner salad is inspired by Israeli-born, London-based chef Yotam Ottolenghi's recipe for roasted butternut squash and red onion with lemon-tahini sauce. To make this recipe our own, we adapted this side dish into a substantial ...

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