Roasted Butternut Squash Salad with Creamy Tahini Dressing

Name: Roasted Butternut Squash Salad with Creamy Tahini Dressing
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

www.americastestkitchen.com

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

Keywords

Side Dishes
Gluten Free
Vegetables
Salads
Dairy-Free
Holiday
Vegetarian
Thanksgiving

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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