Kale Salad with Roasted Delicata Squash and Orange Maple Hemp Dressing

For the salad:

• 2 large delicata squash, halved lengthwise and seeds scraped
• 1 medium head lacinato kale, stems removed
• 1/2 small head red cabbage, cored
• 1 sweet red apple, cored
• 1/3 cup salted pistachios  
• 1/4 cup toasted sunflower seeds (optional)
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper

For the dressing:

• 1/2 cup hulled hemp seeds
• 1/2 cup freshly squeezed orange juice
• 2 1/2 tablespoons lemon juice
• 1 tablespoon pure maple syrup
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons orange zest
• 1 small clove garlic, chopped
• 1/4 teaspoon salt  

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Roast squash: Toss squash halves with 1 1/2 tablespoons olive oil and salt and pepper. Roast cut side down for 15-18 minutes. Flip and roast for another 15-18 minutes, or until golden brown. Let cool for 10 minutes.
3. Prepare kale and cabbage: Stack kale leaves and slice into thin ribbons. Slice red cabbage into thin strips. Toss together in a mixing bowl and massage in 1/2 tablespoon olive oil.
4. Make dressing: In a blender, combine hemp seeds, orange juice, lemon juice, maple syrup, olive oil, orange zest, garlic, and salt. Blend until smooth.
5. Assemble salad: Place kale and cabbage mixture on a large serving plate. Top with roasted squash, apple, pistachios, sunflower seeds (if using), and crumbled feta cheese (if using). Drizzle with dressing.

Optional additions:

• For extra flavor: Add a pinch of red pepper flakes or cayenne pepper to the dressing.
• For a crunchier texture: Add chopped walnuts or almonds.
• For a tangier taste: Add a tablespoon of apple cider vinegar to the dressing.
• For a sweeter taste: Increase the amount of maple syrup in the dressing.

Enjoy your delicious and refreshing Roasted Delicata Squash Salad!