Add the squash, tomatoes, and garlic to a parchment paper-lined baking dish
In a small bowl, combine the olive oil, vinegar, maple syrup, and a pinch of salt, and drizzle over the squash, tomatoes, and garlic.
Pop into the oven for 50 minutes
Once the roasting is done, allow ingredients to cool, remove the garlic cloves from the skins and throw into the food processor with all of the ingredients for the dressing. Pulse until a creamy consistency is reached. Set aside
In a large bowl, add your greens, the roasted tomatoes + squash, and top with the roasted garlic dressing. Enjoy with burrata, black pepper, and/or red pepper flakes!
**If you're just making salad for 1 or 2 people, store the roasted veggies, white bean dressing, and greens separately. Assemble together when you're ready to enjoy! You can also enjoy the roasted vegetables with pasta, on pizza, or in sautés and stews!