Slice 1 Delicata Squash in half lengthwise, then scoop out the seeds.  You can discard them or wash them, dry them, roast them and use as an additional salad topping.  Dice the entire squash then toss with 2 T. olive oil, 1 t. salt, and a dash of red chile flakes.

Scrub 1 Large or 2 Medium Beets (optional), trim the ends, then cut into dice the same size as the Delicata.  Toss with 1 T. olive oil and 1/2 t. salt.

Arrange the squash in a single layer on a baking sheet and the beets on a separate one (roasting them together will turn the squash red) and roast at 400 until crispy outside and tender inside, stirring once or twice.  The beets may take longer to cook than the squash.

Remove and allow to cool.

Remove the thick stems from 1 bunch of Dino Kale leaves, then wash and spin dry.

Make a dressing with 1 minced clove of garlic, 1/2 C. olive oil and 1/3 C. lemon juice plus 1/2 t. salt.  Toss the kale with enough dressing to coat all the leaves and allow to sit for 10 minutes, re-tossing a few times.

Toast 1/2 C. of walnuts in a toaster oven for 5 minutes.  Allow to cool slightly then chop roughly.

Just before serving, toss 2 C. combined roasted delicata and/or beets with the kale.  Sprinkle with crumbled goat cheese and the walnuts.