3 cups chopped butternut squash (about 1/2 large butternut squash)

3 cups chopped apples (about 2 large apples)

1 (15.5 oz) can chickpeas, drained and rinsed

2 Tbsp olive oil, divided

1 tsp maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt, divided

2 cups quinoa

1 small bunch kale, stems removed and roughly chopped

2 Tbsp pumpkin seeds (pepitas)

For the Cashew Apple Cider Dressing:

1 cup cashews, soaked for at least 1 hour

1 small shallot, minced (about 1 Tbsp)

1/4 cup apple cider vinegar

1 Tbsp dijon mustard

1 tsp honey (or maple syrup for vegan)

3 Tbsp olive oil

1/2 cup water

1/2 tsp salt