Step 1

Preheat oven to 350 degrees F. Prepare 3 baking sheets with parchment paper.

Step 2

Prepare the delicata squash by slicing it in half lengthwise, scooping out and discarding the seeds (or save them to roast as a snack!), and slicing each half into half moons. Toss the squash in 1 tbsp olive oil, salt, and pepper. Transfer to 1 of the lined baking sheets and roast for ~30 minutes or until tender, flipping halfway through.

Step 3

Toss the dry kale leaves (make sure they are completely dry) with 2 tbsp olive oil, salt and pepper. Transfer to the last 2 lined baking sheets. Make sure the kale pieces do not overlap, to prevent steaming the kale instead of roasting it. You may need more than 2 baking sheets, or you may need to roast the kale in batches. Roast for 10-15 minutes or until crispy (check at 10 minutes to be careful not to burn it). You can do this at the same time that the squash is roasting.

Step 4

While the veggies are roasting, whisk together the tahini, garlic, and lemon juice in a small bowl. Gradually whisk in water until it gets to your desired consistency.

Step 5

When the squash and kale are finished, remove from oven and transfer to a serving dish. Top with pomegranate arils, and drizzle with dressing. Enjoy!