Delicata Squash Salad with Lemon Dijon Vinaigrette

1. Preheat oven to 425°. Prepare a baking sheet with parchment paper.
2. Slice squash in half lengthwise. Then use a spoon to scoop out all the seeds and discard. Next, slice each squash half into 1/2-inch thick slices (they should look like half moons).
3. Toss squash in avocado oil and season with salt and pepper. Spread out on your prepared baking sheet in an even layer and roast in the oven for 25 or so minutes (flipping halfway through) until squash is tender and golden. Set aside to cool while you prep the rest of the salad.
4. Add all other salad ingredients into a large bowl.
5. In a separate small bowl, mix together the dressing ingredients. Season to taste with salt and pepper.
6. Add the squash to the salad bowl and toss with the dressing. Garnish with pumpkin seeds or pecans. Enjoy!