Emily Nunn runs The Department of Salad newsletter, an endless source of salad wisdom. She shared this salad, which she especially loves because "all the elements— roasted winter squash, peppery arugula, and flavor-boosted chickpeas—are delicious separately. The herby sauce you make to dress the chickpeas is then converted into a dressing for the entire salad, which gets piled onto a base of creamy labneh. It works as a big party platter, but each part is also good on its own."

• 1½ pounds butternut squash, peeled and cut into 1-inch (or so; don’t worry about this) cubes
  
• 4 tablespoons olive oil, divided
  
• 3 teaspoons Spicy Mix (recipe below; it makes a bit more than 3 teaspoons; feel free to use more)
  
• 1 heaping cup cooked Rancho Gordo Garbanzo beans
  
• ¼ cup finely chopped red onion
  
• Zest of ½ lemon
  
• Juice of 1 large lemon, divided
  
• 2 tablespoons Herby Sauce (recipe below)
  
• ¼ cup green olives (I used Cerignola)
  
• 2 teaspoons honey
  
• ½ cup labneh (or thick Greek yogurt; both are delicious; the labneh version will be richer)
  
• 2 big handfuls arugula
  
• Salt and freshly ground black pepper

Serves 6

1. Preheat oven to 400°F (204°C).
2. In a large bowl, toss the squash cubes together with 2 tablespoons of the olive oil and 1 teaspoon salt. Sprinkle the 3 teaspoons Spicy Mix over the squash one teaspoon at a time, tossing each time to evenly coat. Spread the squash over a rimmed baking sheet and roast until tender and the edges have begun to darken and crisp in places, about 25 minutes. Let this cool.
3. Meanwhile, in a small bowl, combine the chickpeas, red onion, lemon zest, and 2
tablespoons of the Herby Sauce. Season with salt, pepper, and some of the lemon juice to taste. Set aside.
4. Make the dressing. To the Herby Sauce still in the food processor, add lemon juice from ½ lemon, the 2 tablespoons remaining olive oil, the green olives, and the honey and
process again until smooth. Season with a bit of salt and pepper; taste for more lemon.
5. To serve the salad, spread the labneh (or Greek yogurt) over a serving platter. Decorate this with an even layer of the herbed chickpeas. Gently toss together the squash and arugula with some of the dressing. Taste and adjust for more dressing. Pile the salad on top of the chickpea layer and serve immediately, with a dish of flakey sea salt on the side for those who want it.

Spicy Mix
In a small bowl, stir together:

• 1 teaspoon cumin
  
• ½ teaspoon coriander
  
• ½ teaspoon paprika
  
• ¼ teaspoon cayenne, more if you like spicy (I used almost ½ teaspoon)
  
• Pinch ground nutmeg
  
• Pinch cinnamon
  

Herby Sauce
In a blender or mini food processor, combine and process until smooth:

• Big handful of mixed herbs (I used mint, parsley, cilantro; dill would be good, too)
  
• 1 big clove garlic
  
• Juice of ½ lemon
  
• 3 tablespoons olive oil