BUTTERNUT SQUASH & KALE SALAD WITH CRISPY CHICKPEAS

1. Preheat the oven to 450°F (230°C). Place an empty sheet pan in the oven while it preheats.
2. In a mixing bowl, add the cubed butternut squash with 2.5 tablespoons of olive oil and toss. Add 0.5 teaspoon salt, 0.5 teaspoon paprika, and 0.5 teaspoon garlic powder and toss again. Add the starch (potato or cornstarch) and toss until it blends with the oil. Carefully transfer the squash to the hot sheet pan and toss, then spread it out in a single layer. Place in the oven for 25-35 minutes, or until tender, tossing halfway through.
3. Place the rinsed and drained chickpeas onto a separate sheet pan and place in the oven for 10 minutes to dry roast. Remove them from the oven and add the remaining olive oil, remaining salt, remaining paprika, remaining garlic powder, and the 0.5 tablespoon maple syrup and toss to coat. Return to the oven for another 10 minutes.
4. While the squash roasts, prepare the dressing. Add all dressing ingredients (1/4 cup olive oil, 4 tbsp maple syrup, 2 tbsp sour cream, 2 tbsp white wine vinegar, 3/4 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1 tsp yellow mustard) to a jar, place the cover on it, and shake vigorously to combine.
5. In a large mixing bowl, place the finely chopped kale. Add a drizzle of olive oil and some salt to taste, then massage it with your hands to coat and soften. Add the roasted squash, crispy chickpeas, crumbled feta, pepitas, dried cranberries, pickled onion, and minced fresh parsley to the kale. Pour the prepared dressing over the salad and toss everything to combine thoroughly. Serve immediately.