Preheat oven to 450F or 425F convection. Line two baking sheets with parchment.
On one baking sheet, add the squash 1 tablespoon oil, and ½ teaspoon salt. Toss to coat then spread out into an even layer. Bake for 20 minutes, or until squash is cooked through and caramelized/golden brown.
On the other baking sheet, add the chicken to one half and broccoli to the other. Drizzle each with remaining 2 tablespoons oil and remaining ½ teaspoon salt and toss separately to coat. Spread each out into an even layer and bake for 15 minutes, or until chicken is cooked through and broccoli is fork tender and slightly charred.
In a high-speed blender, add the herbs, water hemp seeds, miso, lemon, oil, and salt. Blend on high until totally smooth.
Add chicken, broccoli, and squash to your bowl. Pour the sauce generously over top. Top with plenty of nuts, herbs, and pickled onions.