Preheat the oven to 400ºF and prepare two baking sheets, one with aluminum foil and one without. On the bare baking sheet scatter pumpkin seeds and toast in the oven for 2-5 minutes, until lightly golden. Remove and reserve to the side until needed.

Place the squash cubes onto the prepared baking sheet with chickpeas. Drizzle with half of the oil, toss to evenly coat, and spread evenly over the baking sheet. Bake for about 15-20 minutes, until the squash is tender and the chickpeas begins to brown.

In a small saucepan with a fitted lid, over high heat, add broth and bring to a boil. Add couscous to the boiling liquid, stir once with a spoon, cover with the lid, and remove from the heat.

The couscous will absorb the liquid after about 5 minutes, give it another stir and cover until needed.

While the couscous is cooking, in a small mixing bowl, add tahini, the remaining oil, vinegar, honey, salt, chipotle seasoning, and curry. Whisk until the sauce is combined.

Prepare the kale by cutting or ripping out the tough ribs of the kale and discard. Roughly chop the kale leaves into large chunks. Add the kale to a large serving bowl with, pecans, cranberries, toasted pumpkin seeds, cooked couscous, and the prepared sauce.

Before adding the roasted squash and chickpeas be sure to let them cool for about 10-15 minutes. Using a large wooden spoon lightly toss all ingredients together until combined.