Step 1

For the Mason Jar Tahini Dressing:

Step 2

Scrape the tahini into a 1-quart Mason jar. Add the olive oil, honey, lemon juice, 1/3 cup water, the garlic, mustard, salt and pepper. Screw on the lid and shake the jar vigorously for 1 minute or until very creamy and smooth. Taste and adjust the seasonings. Store in the fridge for up to 2 weeks.

Step 3

For the salad:

Step 4

Preheat the oven to 450 F.

Step 5

Lay the delicata squash, cauliflower, butternut squash, shallots and chickpeas on a sheet pan. Drizzle on the olive oil. Sprinkle with the Italian seasoning and salt and pepper to taste, and toss the veggies until everything is coated in the oil and seasonings.

Step 6

Roast the veggies until the edges are starting to brown, about 25 minutes.

Step 7

Let the veggies sit for 10 minutes to cool slightly (or you can let them cool to room temperature if you prefer), then pile on the arugula. Sprinkle on the goat cheese, pomegranate seeds and pistachios. Drizzle on the tahini dressing. Serve it right on the sheet pan!