Preheat oven to 400 degrees F.

Roast the squash for 40 minutes or until the squash is fork tender. Remove from the oven and set aside to cool for 10 minutes. Then peel the skin and cut the squash with a sharp knife into 1/2 inch pieces.

Meanwhile, combine the creamy almond butter, Medjool dates, orange juice, sea salt and pepper to taste in a small food processor or high speed blender and puree until smooth. Add a pinch of orange zest, if desired. Note that my almond butter was very liquidy- so if your almond butter is really thick, you may need more orange juice to get a drizzle consistency. Set aside.

In a large bowl, combine the kale, cabbage, red onion, bell pepper, scallions, walnuts and parsley. Add the roasted squash on top. Drizzle the Medjool date drizzle on top, season to taste with sea salt and pepper and serve immediately.