Fall Ranch Kale Salad with Butternut Squash and Hot Honey Crispy Chickpeas

Preheat oven to 425 F. Add butternut squash and chickpeas to a parchment-lined baking sheet. Drizzle everything with 1 ½ tbsp avocado oil, and season with salt and pepper. Add the honey and smoked paprika to the chickpeas, and then toss the chickpeas and squash separately. Bake for 30 minutes, flipping halfway through. Toast the almonds by heating them up in a medium pan on medium heat for about 4 minutes, stirring frequently to prevent burning. Add the kale to a large bowl, drizzle with a little avocado oil, add a pinch of salt, and massage with your hands to soften. Add the squash, chickpeas, almonds, red onion, and cucumbers, and toss in the Primal Kitchen Ranch Dressing.