Preheat your oven to 400°F (200°C).

Core and thinly slice the savoy cabbage. Arrange on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.

Cut the delicata squash in half, remove seeds, and slice into half-moon shapes. Place on a separate baking sheet with olive oil and seasoning.

Roast both baking sheets in the oven for 20-25 minutes, until the cabbage is crisp-tender and the squash is golden.

In a dry skillet, toast pecan halves and pepitas over medium heat for 2-3 minutes until fragrant.

Heat olive oil in a small saucepan, add half of the minced garlic and sage leaves until crispy, then transfer to a bowl.

Sauté diced yellow onion in the same pan until translucent, add remaining garlic and sage, and cook until fragrant.

Blend the sautéed onion-garlic mixture with roasted red peppers, red wine vinegar, smoked paprika, red pepper flakes, salt, and pepper until smooth.

Mix the roasted cabbage and squash in a large bowl, pour the romesco sauce over, and toss gently to combine.

Serve the salad over toasted sourdough bread with ricotta, garnishing with toasted nuts and seeds.