Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Poke holes in the butternut squash and use a sharp knife to cut it in half lengthwise. Discard the seeds. Drizzle the squash with the olive oil and sprinkle with sea salt and pepper. Place face up on the baking sheet and roast for 30-40 minutes or until the squash is very tender. Remove from the oven and remove the skin from the squash with a fork. Cut the squash into 1/2 inch pieces and place in a large shallow bowl with the apples, cabbage and kale. Drizzle with the fresh orange juice and set aside.

Meanwhile bring the almond milk to a boil in a small pot on the stove top; then add the oats. Mix well to combine until the oatmeal is thick. Transfer the cooked oatmeal to a food processor with the Medjool dates and coconut milk until creamy.

Pour the oatmeal and date dressing over the butternut squash and kale mixture and toss to combine. Garnish with the walnuts, parsley, sesame seeds and orange zest. Serve immediately.