Preheat oven to 400 degrees F (200 degrees C).
Combine acorn squash seasoning. In a small bowl, mix Ground Cumin (1 teaspoon), Garlic Powder (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Paprika (1/2 teaspoon), Ground Ginger (1/4 teaspoon), Ground Cardamom (1/4 teaspoon), Ground Cloves (1/8 teaspoon), Cayenne Pepper (1/8 teaspoon), Salt and Pepper (1 dash).
Spread out Acorn Squash (1) in a single layer on a lined baking sheet, drizzle with Olive Oil (2 tablespoon) and sprinkle with seasonings, stirring to coat squash. Roast for 30 minutes.
Prepare spiced chickpeas: Heat medium skillet over medium-low heat, add Olive Oil (3 teaspoon). Once oil is hot, add Roasted Cumin Powder (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (3 dash), Ground Cinnamon (1 dash), Cayenne Pepper (1 dash). Stir and cook until fragrant, about 1 minute.
Add Chickpeas (1 can) and stir to coat with spices. Cook 10 minutes.
Prepare dressing: In a small bowl, combine Apple Cider Vinegar (2 tablespoon), Dijon Mustard (2 tablespoon), and Honey (1 teaspoon) slowly whisk in Olive Oil (1/4 cup) until combined.
Assemble salad with Kale (1 bunch), squash, chickpeas, Avocado (1), Pomegranate Seeds (1/4 cup), Pecans (1/4 cup) and dressing. Enjoy!