Pre-heat oven to 375.
Chop off both ends of the delicata squash. Chop the squash lengthwise. Scoop out the seeds with a spoon. Chop both halfs of the squash into little cresents (or C shapes) as shown in the photos.
Evenly coat delicata squash with the oil, maple syrup and spices then place on a lined pan and bake for 30 minutes flipping half way through).
Add oil and garlic to a pan over medium heat. Prepare your kale by washing and chopping into your preferenced size. Be sure to massage your kale - this softens it and makes it easier to eat. Add kale to your heated pan and sautee until it begins to wilt (about 5 minutes).
Add the remaining salad ingredients and sautee until the kale is finished and the seeds and chickpeas are lightly toasted (another 3-5 minutes).
Plate by adding salad ingredients to a bowl, top with the delicata squash and seseame seeds and add your dressing of choice*.