Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a large baking sheet. Drizzle with two tablespoons of olive oil and sprinkle with salt and pepper. Toss well to coat. Roast for 25 to 30 minutes, or until the squash is tender and slightly browned on the edges.

While the squash is roasting, ensure your quinoa is cooked and cooled slightly. In a small skillet over medium heat, you can lightly toast the drained chickpeas for 5 minutes with a pinch of salt to give them a firmer texture, though this is optional. Set both aside.

Place the chopped kale in a large mixing bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Use your hands to “massage” the kale for about 2 to 3 minutes. This breaks down the tough fibers, making the kale soft, dark green, and much easier to digest.

In a small jar or bowl, combine the three tablespoons of extra virgin olive oil, lemon juice, maple syrup, and Dijon mustard. Whisk vigorously until the dressing is emulsified and smooth.

Add the roasted butternut squash, cooked quinoa, and chickpeas to the bowl with the massaged kale. Pour the dressing over the ingredients. Add the pumpkin seeds and dried cranberries. Toss everything gently until the salad is evenly coated.