Roasted Butternut Squash and Kale Salad with Roasted Garlic Tahini Dressing

Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Toss the butternut squash cubes and chickpeas with olive oil and a pinch of salt, spreading them out in a single layer on the baking sheet.
1 butternut squash, 1 (14-ounce) can chickpeas, 3 tablespoons olive oil, 1 teaspoon fine sea salt
Place unpeeled garlic cloves in a small piece of parchment paper, drizzle with olive oil, and fold into a sealed packet. Add to the baking sheet with the squash and chickpeas. Roast everything for 40-45 minutes, until the squash is tender and caramelized, and the garlic is soft.
1 small head garlic, 3 tablespoons olive oil
While the squash is roasting, whisk together tahini, water, olive oil, lemon juice, apple cider vinegar, and sea salt. Once the garlic is done, peel and mash it, adding it to the dressing with any remaining garlic-infused oil.
¼ cup creamy tahini, ¼ cup filtered water, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, ¼ teaspoon fine sea salt, 2 tablespoons extra virgin olive oil
In a large bowl, add chopped kale and 1 tablespoon of olive oil. Massage the kale for a few minutes until the leaves soften.
1 bunch kale, 3 tablespoons olive oil
Arrange the kale on a large serving platter. Add the roasted squash, chickpeas, apple slices, sunflower seeds, and pomegranate arils. Drizzle the salad with the roasted garlic tahini dressing and toss lightly.
¼ cup sunflower seeds, 1 medium apple or pear, ½ cup pomegranate arils