Roasted Butternut Squash Kale Salad

Bahan-bahan (4 porsi)

• 1 small green cabbage (or ½ of a large cabbage)
• 1 small butternut squash ((1 1/2 to 2 pounds))
• extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1 tablespoon pure maple syrup
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 3 to 4 cups (50-65g) chopped kale
• 2 to 3 large carrots, (peeled and ribboned with a Y-shaped/wide vegetable peeler*)
• 1 (15-ounce/425g ) can chickpeas, drained and rinsed
• 3 g arlic cloves, (crushed with a press or finely minced)
• 3 tablespoons red wine vinegar
• 2 teaspoons pure maple syrup
• ¾ teaspoon Dijon mustard
• ¾ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 3 tablespoons extra virgin olive oil
• ½ cup (70g) whole almonds, unsalted**
• 2 tablespoons (42g) agave nectar
• 1/8 teaspoon cayenne pepper
• Kosher salt or sea salt