Preheat the oven to 400 degrees F (205 degrees C). Line two baking sheets with parchment paper or silicone mats.
Slice the delicata squash in half length-wise. Remove the seeds from the squash. Cut the squash into 1/3-inch slices. Mix the squash with the chickpeas and sliced shallots in a large bowl.
In a small bowl, mix the miso, oil, curry, and agave nectar until well incorporated. Add about 2/3 of this mixture to the large bowl with the squash. Mix everything well.
Spread the squash, chickpeas, and shallots in a single layer on the baking sheets. Bake for 25 minutes. My oven has weird hot spots, so I swapped the baking sheets about 15 minutes into the baking.
While the squash and chickpeas are baking, cook the corn kernels. Coat a small skillet with cooking spray and heat it over medium-high heat. When the pan is hot, add the corn kernels. Let it cook for about 2-3 minutes or until the kernels start to turn translucent. I sprinkled a tiny bit of salt on the corn to draw out its sweet flavor but that is optional.
Rinse the kale and remove the leaves from the stems. Slice the kale into small ribbons. Place the kale, corn, tomatoes, radishes, green onion, and cilantro into the same bowl you used to mix the squash and chickpeas. Add the lemon juice and water to the remaining miso curry mixture. Pour it into the bowl with the vegetables and toss until well incorporated. When the squash is done baking, let it cool for about 5-10 minutes. Then, mix it with the other vegetables.
Top the salad with sliced almonds when serving. Refrigerate leftovers in an airtight container.