Preheat your oven to 425°F (220°C). Slice the lemons in half and bake cut-side down for about 5 minutes. Cool slightly, then zest and juice.

In a blender, combine lemon juice, zest, garlic powder, Dijon mustard, apple cider vinegar, maple syrup, olive oil, and salt. Blend until smooth.

Rinse the kale under cold water. Remove tough stems and tear leaves, then massage with 1-2 tablespoons of dressing and salt for 2-3 minutes.

Mix sliced red onions with lemon juice, apple cider vinegar, maple syrup, parsley, salt, and golden raisins. Let sit for about 10 minutes.

Drain chickpeas and dry them. Mash gently, spread on a baking tray, drizzle with olive oil, and sprinkle with garlic powder and thyme. Roast for about 15 minutes.

Halve delicata squash, scoop out seeds, slice, and toss with olive oil, salt, and pepper. Roast for about 15 minutes until golden.

In a serving bowl, combine roasted squash, kale, pickled onions, and chickpeas. Add pumpkin seeds and remaining dressing. Toss gently.