Cut squash in half lengthwise, scoop out the seeds. Cut crosswise into ⅓-inch-thick half moons. Toss with berbere, salt and olive oil. Spread squash out evenly on a foil lined baking sheet and bake for 15-17 minutes, flipping halfway. Allow to cool slightly.
To make the dressing, whisk together vinegar, olive oil, honey, salt and some freshly ground black pepper.
In a large bowl, combine the greens, cranberries, pumpkin seeds, red onion and goat cheese (if using). Toss with enough dressing to lightly coat the leaves. Transfer to a large platter and top with the roasted squash and parsley leaves. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/berbere-delicata-squash-salad/