Preheat the oven to 400 degrees. Place the delicata squash on a cutting board. Cut off the top and bottom of the squash, then stand it upright and cut it lengthwise down the middle. Scoop out the seeds by scraping them out with the tip of a spoon, then cut into 1/2" half moons. Place the squash on a large rimmed baking sheet.

Combine the 1 tablespoon of olive oil, maple syrup, salt and pepper in a small bowl, then pour over the delicata and toss it until well coated. Roast for 25-30 minutes or until tender and caramelized. Remove from heat and set aside. Cut the squash into smaller pieces as desired once cool enough to handle.

Tear or chop the kale, then discard the tough inner stems. Wash the kale, drain and blot dry. You will have roughly 8 cups of kale. Place the kale in a large bowl and add the remaining tablespoon of olive oil. Massage it until tender following the instructions in my massaged kale salad recipe.

Place the delicata squash, pomegranate, feta cheese and pepitas in the bowl with the kale and toss with enough of the dressing to coat. Serve and enjoy!