Slice 6mm (1⁄4 inch) off the top of the head of garlic, exposing the cloves. Place the head of garlic in the centre of a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt, then seal the packet. Bake for 40 minutes. Remove from the oven and allow to cool. Squeeze the flesh out of every clove to use in recipes. Store remainder in an airtight container, drizzled with olive oil, for up to 1 week.
Squash
Preheat the oven to 200°C (400°F).
Cut the squashes in half lengthwise and discard the seeds. Cut into 2cm (3⁄4 in) slices.
Toss with the honey, olive oil, sage, thyme, bay leaves, and salt, then lay out in 1 layer on a baking tray lined with parchment paper. Roast until tender and golden at the edges, about 15 minutes. Remove from the oven and discard the herbs.
Dressing
Soak the raisins in the cider vinegar for 30 minutes.
Pulse the garlic confit, olive oil, capers, and anchovies in a food processor until coarsely chopped. Add the raisins and vinegar. Pulse again until coarse.
Salad
Preheat the oven to 175°C (350°F).
Lay the sliced almonds on a baking tray lined with parchment paper and toast until golden brown, 8 to 10 minutes.
Place the roasted squash on a serving platter or individual plates. Crumble the feta on top and generously drizzle with dressing. Garnish with the toasted almonds, pomegranate seeds, and a light sprinkle of Aleppo or espelette pepper.