Preheat oven to 400°F (200°C). Slice delicata squash in half lengthwise and scoop out the seeds. Cut into half-moon shapes and toss with olive oil, salt, and pepper.

Coat squash pieces with grated parmesan and panko breadcrumbs for added crunch.

Spread squash croutons on a baking sheet and roast for 20 to 25 minutes until tender and golden.

While roasting, chop kale and combine with lemon juice, salt, and sliced shallots in a bowl. Massage kale for 2 to 3 minutes.

In a large bowl, combine massaged kale, roasted delicata squash croutons, shaved parmesan, and toasted pine nuts. Drizzle with dressing and toss gently.

Taste and adjust seasoning before serving the salad.