Raw and Roasted Dinner Salad

Place a rack in bottom third of oven; preheat to 475°. First things first: Prepare your squash for roasting. Delicata is our favorite winter squash—it's sweet, sturdy, and the peel is not only edible but delicious—but you can use an equal quantity of (peeled!) butternut or acorn squash here if you want. Slice 1 large delicata squash in half lengthwise. Using a spoon, remove seeds. Cut each half again lengthwise, then crosswise into 1" pieces. Transfer to a large rimmed baking sheet.

Pour 1 15-oz. can chickpeas into a colander, rinse, and shake off excess water. Pat chickpeas dry with paper towels. (The drier they are, the crispier they will become, so don't skip this step!) Add to pan with squash.

Add 2 Tbsp. extra-virgin olive oil and 1 tsp. kosher salt to pan with squash mixture and toss to combine.

Roast squash and chickpeas, tossing once halfway through with a spatula, until well browned and chickpeas are crispy, about 20 minutes. Let cool slightly on pan about 5 minutes.

Meanwhile, cut 1 small head of red cabbage into quarters and remove core. Slice quarters crosswise into ¾"-thick strips. Transfer to a large bowl.

Juice 2 lemons into a small bowl. Pour 3 Tbsp. juice over cabbage; reserve remaining juice in bowl.

Add 1 tsp. kosher salt and remaining 2 Tbsp. extra-virgin olive oil to bowl with cabbage and massage with your hands until cabbage is beginning to wilt. This takes some of the edge off of the cabbage, softening it slightly—taste as you go, and stop when it's as crisp-tender as you like it. Let sit until ready to use.

Finely grate 1 small garlic clove into bowl with reserved lemon juice. Whisk in ⅓ cup tahini, 1 Tbsp. honey, 1 Tbsp. water, and remaining 1 tsp. kosher salt. The dressing should be thick but pourable, so if it needs to be thinned out, add more water by the teaspoonful.

Quarter and core 1 Asian pear or sweet-tart apple. Slice each quarter crosswise into ½"-thick pieces. Transfer to bowl with cabbage.

Add roasted veggies to bowl with cabbage and pear. Spread ½ cup pecan halves onto empty pan and toast just until fragrant, 3–4 minutes. Let cool slightly while you assemble the salad.

Pour dressing over cabbage mixture and toss to combine. Transfer to a large platter.

Thinly slice 4 oz. feta into planks and coarsely crumble over salad.

Using your hands, crush pecans over salad and serve.