Delicata-Kale Salad with Tahini-Maple Dressing

Preheat oven to 425°F. Place kale in a large bowl. Whisk together tahini, lemon juice, maple syrup, 1 tablespoon water, garlic, and 1/2 teaspoon salt in a small bowl. Drizzle 1/4 cup tahini dressing onto kale, and massage into leaves using your hands.

Cut squash halves crosswise into 1/2-inch-thick slices; transfer to a large rimmed baking sheet. Drizzle evenly with oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Toss to coat. Bake squash, turning over halfway through, until tender and brown, 30 minutes.

Arrange kale on a serving platter. Top with squash, apple, parsley, pomegranate arils, and pepitas. Drizzle with remaining 1/4 cup tahini dressing.