Preheat your oven to 400°F (200°C). Core the savoy cabbage, slicing it into thick wedges, and scatter them onto a parchment-lined baking sheet. Drizzle the cabbage generously with olive oil, then season with kosher salt and black pepper.

Halve the delicata squash and scoop out the seeds, then slice it into half-moon pieces. Toss the squash on a separate baking sheet with olive oil, salt, and pepper.

Place both baking sheets in the preheated oven and roast the cabbage and squash for about 20-25 minutes, checking for doneness halfway through.

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

Add a splash of olive oil to the skillet and heat it over medium-high. Fry half of the minced garlic and sage until crispy—about 2-3 minutes.

Sauté the chopped yellow onion in the same skillet until translucent, then incorporate the remaining garlic and sage for an additional minute.

Transfer the sautéed mixture to a blender, adding roasted red peppers, red wine vinegar, smoked paprika, red pepper flakes, and season with salt and pepper. Blend until smooth.

Toss the roasted cabbage with the romesco sauce, then add in the roasted delicata squash, mixing until combined.

Serve portions of the salad on toasted sourdough bread, topped with ricotta, reserved nuts, and crispy garlic and sage.