Roasted Delicata Squash & Persimmon Kale Salad

1. Preheat oven to 425°F. 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. Spread out squash on your prepared baking sheet, then spray or drizzle with avocado oil and season with salt and pepper. Arrange 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 chopped kale to the salad bowl. Drizzle lightly with olive oil and massage the oil into the kale. Add all other salad ingredients to the bowl.
5. In a separate small bowl, mix together the dressing ingredients. Season to taste with salt and pepper.
6. Pour dressing over the salad and toss. Enjoy!