Preheat the oven to 450 with a sheet pan inside.

Add the squash to a mixing bowl with 2 1/2 tbsp olive oil and toss.

Add 1/2 tsp salt, 1/2 tsp paprika and 1/2 tsp garlic powder and toss again.

Add the cornstarch and toss until it blends with the oil.

Place the squash on the hot sheet pan, toss, then spread out in one layer.

Roast the squash for 25-35 minutes, until tender, tossing halfway.

Place the chickpeas onto a separate sheet pan and dry roast in the oven for 10 minutes.

Remove the chickpeas and add the remaining olive oil, remaining salt, remaining paprika, remaining garlic powder and the maple syrup, then toss.

Return the chickpeas to the oven for another 10 minutes.

Make the dressing by adding everything to a jar, covering it and shaking to combine.

Place the kale into a mixing bowl, drizzle with olive oil and add salt to taste, then massage with your hands to coat.

Add the squash, chickpeas, feta, pepitas, cranberries, pickled onion and parsley to the kale.

Add the dressing and toss.