Roasted Delicata Squash Salad with Walnut-Panko Crispies**
**Serves:** 4
**Ingredients:**
**For the Salad:**
– 2 medium **Delicata squash**, halved, seeds removed, and sliced into half-moons
– 1 large **red onion**, cut into wedges
– 2 tbsp **extra-virgin olive oil**
– 1 tbsp **fresh thyme leaves**
– 1 tbsp **maple syrup**
– 1 tsp **chili powder**
– 1/2 tsp **garlic powder**
– Salt and cracked black pepper, to taste
– 1/2 cup **chopped walnuts**
– 1/4 cup **panko breadcrumbs**
– 2 tbsp **grated Parmigiano-Reggiano cheese**
– 1 large bunch of **green curly kale**, stemmed and chopped
**For the Parmesan-Peppercorn Dressing:**
– 1/2 cup **mayonnaise** or **Greek yogurt** (for a lighter version)
– 2 tbsp **fresh lemon juice**
– 1 tsp **Dijon mustard**
– 1/2 tsp **cracked black pepper** (adjust to taste)
– 2 tbsp **extra-virgin olive oil**
– 1/4 cup **grated Parmigiano-Reggiano cheese**
### **Instructions:**
##### **Step 1: Roast the Delicata Squash and Onion**
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the **Delicata squash** and **red onion** with **olive oil**, **thyme**, **maple syrup**, **chili powder**, **garlic powder**, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway, until the squash is tender and slightly caramelized. Set aside to cool.
##### **Step 2: Make the Walnut-Panko Crispies**
1. While the vegetables roast, heat a small pan over medium heat.
2. Add the **walnuts** and **panko breadcrumbs** to the dry pan, toasting them until golden brown (about 3-5 minutes), stirring frequently to avoid burning.
3. Remove from heat and stir in the **grated Parmigiano-Reggiano**. Set aside.
**Step 3: Prepare the Parmesan-Peppercorn Dressing**
1. In a small bowl, whisk together the **mayonnaise** (or Greek yogurt), **lemon juice**, **Dijon mustard**, **cracked black pepper**, and **olive oil**.
2. Stir in the **grated Parmigiano-Reggiano** and whisk until smooth. Taste and adjust seasoning if needed.
**Step 4: Assemble the Salad**
1. In a large bowl, toss the chopped **kale** with a little of the dressing to coat the leaves.
2. Add the roasted **squash** and **red onion**, then top with the **walnut-panko crispies**.
3. Drizzle more dressing on top, tossing everything together until well combined.
**Optional Add-Ins:**
– For extra protein, add **canned chickpeas** (drained and rinsed) to the roasted squash mixture or toss in some shredded **rotisserie chicken**.
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