Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a small bowl, combine cumin, coriander, onion powder, garlic powder, cayenne pepper, and Ceylon cinnamon to create a spice blend.

In a large bowl, toss together the cubed honeynut squash and chickpeas with the spice blend, olive oil, and kosher salt. Spread the mixture on the baking sheet and roast for 25–30 minutes, stirring halfway through.

Bring a medium pot of water to a boil, add rinsed quinoa with a pinch of salt, cover, and simmer for 10–12 minutes until absorbed.

Remove tough stems from Lacinato kale, chop into bite-sized pieces, drizzle with olive oil and salt, and massage until softened.

In a jar, whisk tahini, lemon juice, apple cider vinegar, maple syrup, garlic powder, cayenne, Ceylon cinnamon, and salt until smooth.

In a large bowl, combine quinoa, roasted squash, chickpeas, and massaged kale. Toss together and drizzle half of the dressing, mixing well. Reserve remaining dressing for serving.