1-Step 1: Oven Prep and Roasting Preheat the oven to 425 degrees F. On a baking sheet, toss the 3 cups cubed butternut squash and 1 15-ounce can chickpeas (drained, rinsed, and patted dry) with 2 tablespoons olive oil, kosher salt and pepper to taste, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder until well combined.

2-Step 2: Roasting and Vinaigrette Roast for 15 minutes, then flip the mixture and roast for another 10 to 15 minutes, or until tender and slightly caramelized. While the squash and chickpeas roast, prepare the 1 ½ cups cooked pearl couscous and the vinaigrette by whisking together ¼ cup apple cider vinegar, 2 tablespoons maple syrup, 1 garlic clove (finely minced or pressed), ⅛ teaspoon freshly ground nutmeg, kosher salt and pepper to taste, and a pinch of red pepper flakes. Slowly whisk in ½ cup olive oil until emulsified.

3-Step 3: Kale and Assembly Place 6 cups chopped kale in a large bowl, add 1 to 2 tablespoons of the vinaigrette, and massage for a few minutes; let it sit to soften and reduce bitterness. Toss the cooked 1 ½ cups pearl couscous with 1 to 2 tablespoons of the vinaigrette. In a large bowl, combine the roasted butternut squash and chickpeas, massaged kale, tossed couscous, 4 ounces crumbled goat cheese, and ¼ cup roasted, salted pepitas. Drizzle with the remaining vinaigrette and toss well before serving.