1pounddelicata squashsliced into ¼-inch rings, seeded and skin on
1tablespoonolive oil
Kosher salt and freshly ground black pepper
½cupchopped walnutstoasted
¼cupthinly sliced red onion
Lemon-Parmesan Vinaigrette (makes 1 cup)
1tablespoonDijon mustard
2teaspoonsminced garlic
¼cupfresh lemon juice
¼cupgrated Parmesan cheese
Kosher salt and ground pepper
½cupextra-virgin olive oil
Instructions
To make the vinaigrette, in a small mason jar or bowl, combine the mustard and garlic and shake or whisk to combine, then add the lemon juice, Parmesan, ½ teaspoon salt, and a few grindings of pepper. Shake or whisk again to combine. Add the olive oil and shake or whisk to emulsify. Taste, adding more salt or lemon juice if desired.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Put the kale in a large salad bowl and add ½ cup (120 ml) of the vinaigrette. Using your hands, toss the kale thoroughly to coat it with the vinaigrette. Let the kale sit for 15 to 20 minutes to soften a bit.
Place the delicata squash rings on the baking sheet, brush both sides with the olive oil, and season with a generous pinch of salt and a grinding of pepper. Roast for 10 minutes, then turn with a metal spatula and roast another 3 to 5 minutes, or until they are barely cooked through and slightly browned on the edges.
Add the walnuts, red onion, and squash to the salad. Toss gently to combine, then taste, adding more vinaigrette or salt if desired. Serve immediately.