Step 1

Pre-heat oven to 425 degrees F.  Wash your delicata squash well and dry it completely.  There is no need to peel the skin off. Cut the two ends off and then cut the squash down the middle, vertically.  Use a spoon to scoop out all of the seeds and then cut each piece in half, vertically, again.  Cut those pieces into thin slices (as pictured in the post).

Step 2

Add the squash to a large Sheetpan, drizzle with olive oil and season with salt and pepper.  Place in oven and roast until fork tender and starting to brown, about 25 minutes.  Remove from the oven and allow to cool while you prepare the rest of the salad.

Step 3

Make the dressing.  Add all dressing ingredients to a bowl, or jar, and mix until completely combined.  Give the dressing a taste and adjust any seasonings as needed.

Step 4

Add the chopped kale to a large bowl and pour over about 1 tablespoon of the dressing.  Use your hands to massage the dressing into the kale and break it down a little bit.

Step 5

Next, add in the cooled squash, chickpeas, feta cheese, dried cranberries, pomegranate seeds, fresh herbs, and red onion.  Pour about half the dressing over the salad and mix everything until fully combined.  Add extra dressing, if needed and season with extra salt and pepper if you like.