Roasted Garlic Vegetables with Citrus Tahini Dressing - alive magazine

Ingredients

• 1 small butternut squash
• 2 Tbsp (30 mL) camelina oil or avocado oil, divided
• 1 medium-sized head cauliflower
• 1 head garlic, separated into cloves and peeled
• 14 oz (398 mL) can chickpeas, drained
• 4 whole green onions, thinly sliced
• 2 cups (500 mL) baby spinach or Swiss chard
• 1/4 cup (60 mL) peanuts or macadamia nuts, toasted and chopped
• Black lava salt (optional)
• 1 tsp (5 mL) coriander seeds
• 1/2 tsp (2 mL) fennel seeds
• 1/2 tsp (2 mL) black peppercorns
• 1/2 cup (125 mL) extra-virgin olive oil
• 1 garlic clove, minced
• 1 x 1/2 in (2.5 x 1.25 cm) piece lemon zest
• 2 generous sprigs fresh cilantro
• 2 Tbsp (30 mL) tahini
• 1/4 cup (60 mL) fresh lemon juice
• 1/2 tsp (2 mL) sea salt
• 1/4 tsp (1 mL) freshly ground black pepper