Preheat oven to 425.

PREPARE DELICATA SQUASH: Wash and dry outside of squash. No need to peel. Cut off ends and then slice through vertically to halve the squash. Use a spoon to scrape out seeds. Lay cut side down on cutting board and cut into ½" strips and then cut horizontally to create ½" cubes. Place squash cubes on rimmed baking tray. Drizzle with olive oil and sprinkle with S+P. Roast for 20 minutes, until tender when pierced with a fork.

PREPARE VEGGIES: wash and trim radishes, peel and trim carrots, ¼ and wash cabbages, trim and peel beets. Wash beet greens and salad greens.

Lay salad greens out on the bottom of platter. Stack beet greens, roll and slice thinly. Put aside to use as the "green color" in your rainbow salad.

Use a knife, a box grater or a food processor to shred veggies. Shred in order, lightest to darkest colors, red beets last), radishes, green cabbage, carrots, purple cabbage, red beets. For food processor, use grater attachment and push each item through, pull each out after shredding and lay each one out on platter to form a rainbow. No need to wash bowl in between.

If making for meal prep, place each veggie into a glass storage container one at a time as they're shredded for easy salad making all week long!

MAKE DRESSING: Place beans, tahini, vinegar, miso and garlic into bowl of food processor. Use a microplane to zest the oranges over the processor bowl. Squeeze oranges* into bowl. Process. Scrape down sides. Process again until smooth. Use a spoon to test pourability and add water until desired consistency. You may need up to ¼ cup. An immersion blender or regular blender will also work well to make this dressing.