Preheat your oven to 400°F (200°C) and line one baking sheet with parchment paper.

Core the savoy cabbage and slice it thinly, then spread it on the baking sheet and drizzle with olive oil, kosher salt, and black pepper.

Cut the delicata squash in half lengthwise, scoop out the seeds, and slice into half-moons. Toss with olive oil, salt, and pepper on a second baking sheet.

Roast the cabbage and squash for about 20 to 25 minutes until the cabbage is crispy and the squash is tender.

Toast pecans and pepitas in a skillet for 2-3 minutes until fragrant. Set half aside.

In the same skillet, heat olive oil and fry half of the garlic until golden, followed by half of the sage.

Add the chopped onion to the pan with remaining garlic and sage and sauté until soft.

Blend the onion mixture with roasted red peppers, red wine vinegar, smoked paprika, red pepper flakes, and seasoning until smooth.

In a mixing bowl, combine the roasted cabbage and squash with the romesco sauce.

Serve the salad on toasted sourdough, topped with ricotta and reserved nuts.