Preheat oven to 400F
Toss squash and chickpeas with olive oil, cumin, and salt
Roast until golden, 20–25 minutes, stirring halfway
Cook quinoa
Whisk dressing ingredients, thinning with water as needed
Massage kale with a little olive oil and salt
Layer kale, squash, chickpeas, quinoa, and apple
Drizzle with dressing
Sprinkle with pumpkin seeds, cranberries, and walnuts
