Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into ½-inch half moons. Toss the squash with drizzles of olive oil and sprinkles of salt and pepper. Spread evenly onto the baking sheet and roast for 25 to 30 minutes or until golden brown around the edges.

Step 2

In a medium bowl, combine the cabbage with ½ teaspoon of olive oil, the apple cider vinegar, maple syrup, currants, ¼ teaspoon of salt, and a few grinds of pepper. Set aside.

Step 3

In a medium bowl, stir together the yogurt, 1 tablespoon of blue cheese, the lemon juice, garlic, 1 teaspoon of olive oil, the cumin, ⅛ teaspoon salt, and a few grinds of pepper. Set aside.

Step 4

Assemble the salad on a large platter by slathering the yogurt onto the platter (depending on the size of your platter, you may not use all of it). Top with the roasted squash, red cabbage, 2 tablespoons of blue cheese, and the toasted pepitas. Season to taste with more lemon juice, salt, and pepper. Garnish with parsley leaves.