Gorgeous Fall Salad With Roasted Squash & Tahini Dressing

Ingredients

• ½ large kabocha squash (Japanese/Kent pumpkin)
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Pinch of pepper
• 3-4 small red onions (cut in halves)
• 1 head garlic (10-12 cloves, unpeeled)
• Parchment paper + flat baking tray
• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 garlic clove (crushed or grated)
• 1 tablespoon tahini (light)
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ½ tablespoon honey (omit for Whole30)
• 2 cups salad leaves (mixed, these go on the bottom)
• ½ cup almonds (skinless or regular, toasted if you like)
• 2 medium beets (cooked and vacuum sealed or from a tin, sliced)
• 1/3 cup sun-dried tomatoes (sliced)
• 1 large zucchini (shaved into ribbons using a peeler)
• 2 tablespoons of chopped parsley
• 2 tablespoons mixed seeds of choice
• A handful of berries such as red currants (blueberries or raspberries or pomegranate seeds (sliced peach or apple would also work))