Preheat your oven to 425°F (220°C).

In a large bowl, combine drained chickpeas and cubed honeynut squash. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper to taste. Toss well and spread on a baking sheet. Roast for about 25 minutes.

After 18 minutes, add seasoned kale to the baking sheet. Drizzle with olive oil, sprinkle salt and pepper, and massage the kale gently. Roast for the final 7 minutes.

Bring a pot of salted water to a boil. Add orzo and cook until al dente, usually 7-9 minutes. Drain and toss with olive oil to prevent sticking, then set aside to cool.

In a small bowl or jar, combine maple syrup, lime juice and zest, white wine vinegar, shallots, and a pinch of salt. Whisk until emulsified and smooth. Taste and adjust seasonings as necessary.

In a large mixing bowl, combine roasted kale, chickpeas, squash, cooked orzo, chopped parsley, pistachios, and cranberries. Drizzle with the vinaigrette and toss gently to combine.

Serve immediately while warm or let it chill for about 30 minutes to meld the flavors.