Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper. Wash delicata squash thoroughly and cut in half lengthwise. Scoop the seeds out and thinly slice into half moons. Spread squash onto one baking sheet and toss with one tablespoon olive oil, salt, and pepper. Roast for 15 to 20 minutes.

On the second baking sheet, toss pumpkin seeds with olive oil, honey, cinnamon, and cayenne pepper. Roast for eight to 10 minutes (keep on eye on them, they burn quickly).

Meanwhile, heat remaining two tablespoons oil in a pan. Sauté kale (you will have to work in batches) for three to five minutes, until bright green and crisp-tender. Season with salt to taste.

Whisk dressing ingredients until combined. Toss kale with dressing just before serving and top with roasted squash, quinoa, craisins, and pepitas.