Preheat oven to 425.
Cube squash and cut onion into wedges about 5 wedges for half of an onion. Place on lined baking sheet and drizzle with Avocado oil and sprinkle salt and pepper. Roast for about 20 mins until squash is soft and browned on the bottom and onion is almost translucent.
While roasting massage kale with a tablespoon of oil. This helps soften the kale and makes eating it more enjoyable ( in my opinion )
Next make my Lemony Garlicky Tahini dressing and pour over kale and toss. Add the warm veggies/tofu and mix . Top with sunflower seeds and golden raisins.