Roasted Butternut Squash Salad with Creamy Tahini Dressing | America's Test Kitchen

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