Begin by preparing your lentils for the Honeynut Cabbage Salad. If using dry lentils, boil them in a pot with a bouillon cube for about 20 minutes until tender. Alternatively, if using canned lentils, drain and pat them dry with a paper towel to remove excess moisture.

Preheat your oven to 425°F (220°C). On a baking sheet, toss the cooked lentils with olive oil, salt, and your choice of spices for added flavor. Bake for 20–25 minutes, stirring halfway through, until golden brown and crispy.

While the lentils are roasting, prepare the honeynut squash. Cut it in half, scoop out the seeds, and slice it into half-moon shapes. Toss with olive oil, salt, and spices. Spread on a separate baking sheet and roast for around 20 minutes, or until tender and golden.

Cut the cabbage into wedges and place it on another baking sheet. Drizzle with olive oil and sprinkle garlic powder. Roast at 425°F (220°C) for about 25 minutes, turning once halfway through.

In a skillet, heat oil and toast the garlic and pepitas until fragrant. Allow to cool slightly before transferring to a blender. Add chipotle peppers, orange zest, apple cider vinegar, maple syrup, and a splash of water. Blend until smooth, adjusting with more water if necessary.

In a large bowl, toss the charred cabbage with freshly chopped cilantro. Gently fold in the roasted honeynut squash and drizzle the smoky orange chipotle dressing. Top with crispy lentils and combine to create a vibrant and hearty salad.