Autumn Delicata Squash Salad

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• 1 lb delicata squash
  Ingredient note

  Source: 1 lb. delicata squash
• 2 Tbsp + 3 Tbsp extra-virgin olive oil
  Ingredient note

  Source: 2 Tbsp. extra-virgin olive oil; Source: 3 Tbsp. extra-virgin olive oil
• 1 Tbsp + 1 Tbsp maple syrup
  Ingredient note

  Source: 1 Tbsp. maple syrup; Source: 1 Tbsp. maple syrup
• 1 tsp ground cumin
  Ingredient note

  Source: 1 tsp. ground cumin
• 1/2 tsp chili powder
  Ingredient note

  Source: 1/2 tsp. chili powder
• 1/2 tsp smoked paprika
  Ingredient note

  Source: 1/2 tsp. smoked paprika
• 1/2 tsp + 1/2 tsp kosher salt
  Ingredient note

  Source: 1/2 tsp. kosher salt; Source: 1/2 tsp. kosher salt
• 1/4 tsp ground cinnamon
  Ingredient note

  Source: 1/4 tsp. ground cinnamon
• 1/4 cup pumpkin seeds
  Ingredient note

  Source: 1/4 cup pumpkin seeds
• 1 each small shallot, very thinly sliced
  Ingredient note

  Source: 1 small shallot, very thinly sliced
• 2 Tbsp + 2 Tbsp apple cider vinegar
  Ingredient note

  Source: 2 Tbsp. apple cider vinegar; Source: 2 Tbsp. apple cider vinegar
• 1 bunch lacinato kale, stems and ribs removed, chopped (sub mixed greens, baby kale, or romaine)
  Ingredient note

  Source: 1 bunch lacinato kale, stems and ribs removed, chopped (sub mixed greens, baby kale, or romaine)
• 1 each ripe avocado, thinly sliced
  Ingredient note

  Source: 1 ripe avocado, thinly sliced
• 1/4 cup crumbled goat cheese or feta
  Ingredient note

  Source: 1/4 cup crumbled goat cheese or feta
• 1/4 cup pomegranate arils
  Ingredient note

  Source: 1/4 cup pomegranate arils
• 2 Tbsp tahini
  Ingredient note

  Source: 2 Tbsp. tahini
• 2 tsp Dijon mustard
  Ingredient note

  Source: 2 tsp. Dijon mustard
• 1 tsp fresh thyme leaves
  Ingredient note

  Source: 1 tsp. fresh thyme leaves
• 0.25 tsp cayenne pepper (depending on desired spice)
  Ingredient note

  Source: 1/8 to 1/4 tsp. cayenne pepper (depending on desired spice); upper source range endpoint used for shopping.

1. Preheat oven to 425ºF.Sliced squash in half lengthwise. Use a spoon to scrape out the seeds and stringy flesh. Slice the squash halves crosswise into 1/2-inch thick half moons.In a large bowl, combine olive oil, maple syrup, cumin, chili powder, paprika, salt, and cinnamon; whisk to combine. Add squash slices and toss well to coat.Arrange squash on a rimmed baking sheet. Roast for 25 minutes, tossing once halfway through. During the final 5 minutes, scatter pumpkin seeds on baking sheet. Toss with squash to allow the spices to coat seeds.
2. While the squash roasts, place shallots in a small bowl and toss with apple cider vinegar. Let sit until ready to assemble salad (at least 25 minutes).
3. Prepare Creamy Maple-Mustard Dressing by combining all dressing ingredients in a jar with a fitted lid or bowl. Shake, or whisk well to combine. Set aside.
4. Place chopped kale in a large bowl. Add 1 to 2 Tbsp. dressing and gently massage dressing into kale leaves just long enough so they soften (about 15 seconds).Transfer kale to a large serving platter and top with roasted squash and pumpkin seeds, avocado, goat cheese, and pomegranate. Drain vinegar from shallots, and scatter pickled shallots overtop. Drizzle salad with remaining dressing.