1. Prepare butternut squash: preheat oven to 350 F. Meanwhile, peel and remove seeds from butternut squash. Remove ends as well. Then dice into one inch cubes. Toss with a couple Tbsp olive oil, and a pinch of salt and pepper. Roast on a sheet pan for 25-30 mins, flip, then roast for another 25-30 mins. Squash is ready when it's soft and starting to brown. 

2. Prepare crunchy chickpeas: drain and rinse chickpeas. Pat dry, then toss with a Tbsp or two of olive oil, and a pinch of salt, pepper, and zaatar (if desired). Roast on a sheet pan for 30-45 mins. 

3. Cook couscous: when butternut squash is almost ready (or already out of the oven), prepare couscous according to package instructions. When finished, transfer immediately to mixing bowl with a little bit of vinaigrette to prevent sticking. 

4. De-stem kale & prepare vinaigrette: shred kale, removing thick stems along the way. For vinaigrette, put all ingredients into a jar, cover securely and and shake to combine. 

5. Build salad: start with kale and a couple Tbsp of dressing. Then add 2-3 big scoops of butternut squash, all of the couscous, chickpeas, a couple pinches of almonds, 1/4 cup-ish of pomegranate seeds and a few leaves of shredded parsley if desired. Gently mix with the rest of the vinaigrette, and serve. Store in an airtight container for up to 3 days.