This rich and colorful salad is a great addition to any fall dinner table. If you plan on serving it as an entrée salad, add some chicken to make it more filling.
Preheat the oven to 400ºF (200ºC). Toss the squash in the olive oil and arrange in a single layer on an aluminum-foil-lined baking sheet. Season with kosher salt and pepper. Roast until golden brown and tender, about 25 minutes. Let cool.
Arrange arugula, delicata squash on a large platter or in a salad bowl and top with persimmon slices, pomegranate seeds, goat cheese and walnuts.
For the yogurt tahini dressing:
In a small bowl whisk the tahini paste into ¼ cup boiling water until thoroughly combined.
Add the remaining ingredients and whisk to combine.
Store the dressing refrigerated in an airtight container for up to a week.
To serve:
Drizzle the salad with dressing and toss to combine.