For the Roasted Vegetables:

1. Adjust the oven rack to the middle position and heat the oven to 425 degrees F.  Toss all the cubed butternut squash and red onion along with the olive oil, cumin, salt and black pepper together in a bowl.  Spread the vegetables in a single layer on a rimmed baking sheet.  Roast until the squash and onion are browned and tender, about 35 minutes, stirring halfway through roasting.  Remove the sheet from the oven and let cool for 15 minutes.

Prepare the Salad and Salad Dressing:

1. Meanwhile, whisk the tahini, water, mayo, sugar-free maple syrup (if using), lemon juice, garlic, salt and pepper in the now-empty bowl until creamy and thoroughly combined.
2. Reserve 1/4 cup of dressing.  Add the mixed green to the remaining dressing in the bowl and toss to combine.  Season with salt and pepper to taste.  Spread the arugula on a large serving plater.  Top with roasted vegetables, pecans, olives and mint.  Drizzle salad with reserved dressing.