Preheat the oven to 425°F and line a baking sheet with parchment paper.
Thinly slice the delicata squash into rings, then scoop the seeds out of the center of each ring and discard.
Arrange the squash and broccolini on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Bake at 425°F for about 15 minutes, then remove the broccolini and set aside.
Bake the squash for another 10-15 minutes, or until fork tender.
Massaged Kale
Roughly chop the kale and place in a large bowl.
Drizzle with olive oil and salt and then use your hands to massage (or scrunch) the kale for about 30 seconds until the fully coated.
Let rest for about 20 minutes and the oil and salt will soften the kale.
Salad
Add all of the dressing ingredients to a mason jar and seal tightly. Shake vigorously to combine. Let sit for at least 30 minutes to let the flavors meld together.
Toss together the massaged kale, roasted veggies, and the rest of the salad ingredients and lightly drizzle with the dressing.
That's it!
Notes
This salad is best eaten the same day. But the roasted veggies can be prepared up to a day in advance.