Place your pumpkin seeds and almonds on a tray.

Add maple syrup, oil, and salt and pepper.

Mix it together, and then spread it out flat and cook it 325 degrees Fahrenheit (165 degrees Celsius) for 25–35 minutes, until golden.

Let cool completely before breaking into pieces.

Place butternut squash and carrots on a tray. Add oil, salt, and pepper, toss quickly to combine, and roast them in the oven on 425 degrees Fahrenheit (220 degrees Celsius) for 30–40 minutes.

Add all dressing components to a container or jar and blend with an immersion blender until it thickens. Once thick, add in the leek and blend it up.

To assemble your salad, place the chopped romaine in a large serving bowl, followed by your roasted carrots, roasted butternut squash, chopped dates, chopped beets, pomegranates, red apple.

Top it off with your crunchy seed and nut bark.

Pour dressing over just before serving.