Roasted Delicata Squash Kale Salad

Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Assemble the delicata squash, red onion, and garlic cloves (still in their paper) on one sheet and the chickpeas on the other. Toss with a drizzle of olive oil and several pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.

Make the tahini sauce: In a small bowl, combine the tahini, apple cider vinegar, maple syrup, water, and pinches of salt and pepper and stir. If the sauce is too thick, stir in more water until it is a drizzable consistency. If it’s too thin, let it sit for several minutes to thicken.

In a large mixing bowl, combine the ½ tablespoon of olive oil, lemon juice, and a few pinches of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage it until it’s lightly wilted and tender. Stir in the farro and a generous drizzle of the tahini sauce. Add the roasted delicata squash, red onions, chickpeas, apple, cranberries, and pepitas. Season to taste and add more dressing, if desired.