Preheat oven to 400. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the avocado oil, maple syrup, hot sauce, cumin, garlic powder, smoked paprika, cinnamon, pepper, and salt. Add in the delicata, and toss well to combine, ensuring they are all well-coated. Distribute half of the squash on each prepared baking sheet to ensure they have enough space to get golden.
Add the pumpkin seeds to the now empty bowl and toss them around to coat in any excess seasoning leftover from the squash. Set aside.
Transfer the trays to the oven and roast for 15 minutes. Give them a shake at the 15-minute mark, rotate the trays, and roast for an additional 10 minutes. After 25 total minutes, remove one of the trays, push the squash to one side, and add the spiced pumpkin seeds. Transfer back into the oven and roast for 5 more minutes. Set the trays aside.
While the squash is roasting, pickle the onions and make your dressing.
In a large mixing bowl, add the onions and the red wine vinegar. Toss and set aside. They’ll pickle a bit while you prepare the rest.
In a wide mouth mason jar, add all the ingredients for the jalapeno dressing. Place the head of an immersion blender in the bottom of the jar. Slowly blend, pulling the blender up and down to ensure the dressing is smooth. Blend until you have a smooth and creamy dressing. It will be a pale green and resemble the texture of ranch.
To assemble, add the kale and cabbage to the bowl with the pickled onion. Add a pinch of salt, and using tongs, massage the greens a bit to break down the fibers. Add the dressing in tablespoon increments, tossing as you go, until your greens are lightly dressed. Add in half of the roasted squash, pepitas, pomegranate seeds, and cotija. Gently toss to combine. Transfer the salad to a large serving tray. Arrange the remaining squash atop the salad, and garnish with the remaining pomegranate seeds, cotija, and avocado. Serve and Enjoy!