Preheat the oven to 400°F. Slice the delicata squash into half moons spread them on a baking sheet. Roast for 20-25 minutes until tender and golden brown. Set aside to cool.

While the squash roasts, cook the fusilli according to package instructions. Drain and rinse under cold water. Set aside.

In a skillet over medium heat, add sage leaves and avocado oil and fry for 1-2 minutes until crispy. Transfer the sage to a paper towel-lined plate.

In a small bowl, whisk together lemon juice, dijon mustard, red wine vinegar, olive oil, and cracked black pepper.

In a large bowl, combine the cooked fusilli, roasted delicata squash, chopped dates, golden raisins, red onion, and pine nuts. Drizzle the dressing over and toss gently to combine.

Top the salad with crispy sage leaves before serving.