The Squash That Almost Got Away

I once grew a butternut squash so big it hid in my garden. I found it weeks later under the leaves. It was perfect for roasting. I still laugh at that.

Roasting changes everything. The heat turns squash sweet and soft. The edges get a little crispy. Doesn’t that smell amazing? It makes your whole kitchen feel warm.

Why We Mix Warm and Cool

This salad is a mix of temperatures. We use warm, roasted squash and cool, fresh greens. This matters because it feels good to eat. It wakes up your mouth in a happy way.

The creamy tahini dressing ties it all together. It’s like a cozy blanket for the crunchy pecans and salty olives. What’s your favorite part of a salad? Is it the crunch or the dressing?

The Magic of a Simple Dressing

Let’s talk about tahini. It’s just ground sesame seeds. Fun fact: Tahini is a main ingredient in hummus too! It can seem thick and stubborn at first.

But add a little water and lemon juice. Whisk it well. Watch it turn smooth and creamy. This matters. A good dressing should hug the greens, not drown them. Do you have a favorite kitchen tool for mixing?

Putting It All Together

Let your roasted squash cool a bit. This keeps the arugula from wilting right away. I like to spread the dressed greens on a big platter. It looks like a green garden.

Then, art is not the goal. Just pile on the squash, nuts, and olives. Be generous with the mint. Its fresh pop is a wonderful surprise. Have you ever grown mint? It grows like a happy weed!

A Salad That Waits for You

Life gets busy. You can roast the squash a day ahead. Just keep it in the fridge. The dressing can wait for three days. I love having parts of a meal ready to go.

It makes putting dinner together feel easy. If the dressing gets too thick, just stir in a spoonful of water. What’s your best “make-ahead” kitchen trick? I’d love to hear it.

Ingredients:

Ingredient	Amount	Notes
Butternut squash, peeled, seeded, and cut into 1-inch pieces	1 (2- to 2¼-pound) squash (7 cups)
Red onion, halved and sliced ½ inch thick	1
Extra-virgin olive oil	2 tablespoons
Ground cumin	2 teaspoons
Table salt	1¼ teaspoons	For roasting
Pepper	½ teaspoon	For roasting
Tahini	¼ cup
Water	¼ cup	For dressing
Mayonnaise	2 tablespoons
Lemon juice	2 tablespoons
Garlic clove, minced	1
Table salt	½ teaspoon	For dressing
Pepper	¼ teaspoon	For dressing
Baby arugula	5 ounces (5 cups)
Pecans, toasted and chopped	¾ cup
Kalamata olives, pitted and chopped	⅓ cup
Fresh mint, chopped	¼ cup

My Favorite Fall Salad: A Bowl of Sunshine

Hello, my dear. Come sit a moment. Let’s talk about my favorite autumn dish. This salad is like a hug in a bowl. It has sweet roasted squash and a creamy, nutty dressing. I make it every October when the leaves turn. Doesn’t that smell amazing?

It looks fancy but is so simple. We just roast, whisk, and toss. I still laugh at the first time I made it. I used a whole bulb of garlic, not one clove! My goodness. Let’s do it right together. You will love the colors.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 5 ounces baby arugula
• 1/4 cup pecans, toasted
• 1/4 cup Kalamata olives, pitted
• Fresh mint leaves for garnish

For the Dressing

• 1/4 cup tahini
• 3 tablespoons water
• 2 tablespoons mayonnaise
• Juice of 1 lemon
• 1 small clove garlic, minced

Instructions

Step 1: First, we wake up the oven. Set it to 425 degrees. Now, take your chopped squash and onion. Toss them in a big bowl with oil and spices. This coats every piece with flavor. I love the smell of cumin. It feels so warm and cozy.

Step 2: Spread everything on a baking sheet. Give the pieces some room. This helps them get nicely browned. Roast for about 35 minutes. Remember to stir halfway. The kitchen will start to smell incredible. (Hard-learned tip: Lining your sheet with parchment paper makes cleanup a breeze!).

Step 3: Let the veggies cool a bit. Now, for the magic dressing! Use that same bowl. Whisk tahini, water, mayo, and lemon juice. It might look funny at first. Keep whisking. In 30 seconds, it turns smooth and creamy. What’s your favorite thing to make with lemon juice? Share below!

Step 4: Toss most of the dressing with the arugula. The greens get a light, tasty coat. Spread them on a big platter. Now, art time! Pile the warm squash on top. Sprinkle with pecans, olives, and fresh mint. Drizzle the last bit of dressing over everything. It’s a masterpiece.

Cook Time: 35–45 minutes
Total Time: About 1 hour
Yield: 4–6 servings
Category: Salad, Lunch

Three Fun Twists to Try

This salad is very friendly. It loves to play dress-up. Here are three ways to change its outfit. They are all delicious.

The Sweet & Salty Swap: Use maple syrup in the dressing. Swap olives for chopped, salty feta cheese.

The Spicy Kick: Add a pinch of red pepper flakes to the squash before roasting. It gives a nice little warm surprise.

The Winter Version: Use sweet potatoes instead of squash. Add juicy pomegranate seeds on top for a festive crunch.

Which one would you try first? Comment below!

How to Serve Your Creation

This salad is a full meal for me. But it also makes a wonderful side. For a bigger dinner, serve it with simple grilled chicken. Or a piece of crispy fish. I like to add extra toasted bread on the side for scooping.

What to drink? For a cozy night, a glass of apple cider is perfect. The tartness matches the lemon. For the grown-ups, a crisp white wine works beautifully. It cuts through the creamy dressing. Which would you choose tonight?

Keeping Your Salad Happy and Ready

Let’s talk about keeping this lovely salad. The roasted squash and onion can live in your fridge for a day. Just let them cool first. I put mine in a little glass container.

You can even roast the veggies a day early. This is called batch cooking. It makes dinner come together so fast. I remember doing this for my book club. It saved me from a big kitchen rush.

Why does this matter? A little planning brings calm to your kitchen. You get more time to enjoy your meal with others. The dressing can be made ahead too. Just stir in a splash of water if it gets thick.

Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

First, soggy squash is no fun. Make sure your pieces are in a single layer on the pan. Crowded veggies steam instead of roast. I once made that mistake. We had soft, pale squash.

Second, tahini can be stubborn. It separates in the jar. You must stir it very well before measuring. A dry, pasty dressing is hard to toss. A good stir makes it smooth and creamy.

Third, don’t skip toasting the pecans. It wakes up their flavor. Just warm them in a dry pan for a few minutes. Why does this matter? Small steps build your cooking confidence. They also turn good food into great food.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your labels to be sure.

Q: Can I make it ahead? A: You can roast the veggies and make the dressing a day early. Assemble the salad just before eating.

Q: What if I don’t have an ingredient? A: Swap pecans for walnuts. Use spinach if you have no arugula. Cooking is about using what you have.

Q: Can I make a smaller portion? A: Of course! Just cut all the ingredients in half. Use a smaller baking sheet.

Q: Any optional tips? A: A sprinkle of feta cheese is lovely here. Fun fact: Butternut squash is a great source of vitamin A, which helps your eyes!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this autumn salad. It has so many wonderful textures and tastes. Cooking should feel like a friendly adventure, not a test.

I would love to hear about your time in the kitchen. Tell me what you thought or what you changed. Your stories are my favorite thing to read.

Have you tried this recipe? Share your experience in the comments. Happy cooking!

—Grace Ellington.