Preheat oven to 400℉ and line a baking sheet with parchment paper.

Place sliced delicata squash on the baking sheet and drizzle with the avocado oil, kosher salt, black pepper and cayenne. Toss to coat evenly. Spread the squash into a single layer, making sure that they do not touch (this will allow them to cook evenly and crisp on the edges rather than steam).

Place in the oven and bake for 15 minutes. Remove from oven and using tongs, flip each of the squash over on the other side and place back in the oven and continue cooking until they are cook through and slightly crisp on the edges, about 10-15 more minutes.

Meanwhile, In a food processor or blender, combine all of the miso dressing ingredients and blend until smooth. Set aside.

When the squash is done cooking, remove from oven.

In a large bowl, combine the shredded kale, pomegranate seeds, and dried cranberries. Pour the miso dressing over the salad and toss for about 3 minutes, working the dressing into the kale to allow it to soften and slightly marinade.

Add the roasted squash and give it one last gentle toss.

Serve and enjoy!