Preheat oven to 400 degrees F.

Cut off ends of delicata squash and scoop out seeds with a spoon. Slice squash into ½-inch rounds. Add squash to a bowl with 2 tablespoons avocado oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss until well combined and transfer to a parchment-lined baking sheet.

Bake for 28 to 30 minutes, flipping halfway through. Squash should be slightly crispy and just starting to caramelize. Note: You can turn the oven to broil for about 2 minutes at the end to amplify the caramelization.

Meanwhile, make the Maple Tahini Dressing by adding zest and juice of a lemon, 1 tablespoon maple syrup, ¼ cup tahini, ¼ cup olive oil, ¼ teaspoon kosher salt, pinch of black pepper and pinch of garlic powder to a 1-pint jar. Secure lid and shake vigorously for about 30 seconds, until dressing comes together.

Add 2 cups baby kale and 1 cup thin-sliced red cabbage to a serving platter. Evenly distribute roasted delicate squash. Sprinkle on ½ cup toasted walnuts and ¼ cup dried cranberries.

Use a spoon to drizzle Maple Tahini Dressing over the salad.