Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries

• 2 lb butternut squash
• 1-2 tsp avocado oil or olive oil
• salt and pepper to taste
• 4-5 cups chopped curly kale
• 15 oz canned chickpeas
• 2 tsp avocado oil or olive oil
• ¼ tsp salt
• 1 cup fresh cranberries
• honey for drizzling
• ¼ cup crumbled Feta cheese (optional but delicious)

CRISPY CHICKPEA SEASONING BLEND

• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp ground cayenne pepper
• ⅛ tsp ground cumin
• ⅛ tsp black pepper

ZESTY ORANGE DRESSING

• 2 TBSP avocado oil or olive oil
• 2 TBSP orange juice (I juiced a mandarin orange)
• 2 tsp apple cider vinegar
• ⅛ tsp salt
• ⅛ tsp pepper