Preheat oven to 400 degrees.

Line a baking sheet with parchment and set aside.

Place delicata slices in medium-sized bowl. Drizzle with 1 tablespoon of olive oil. Mix to coat the squash. Pout onto half the sheet pan.

In another bowl, or the same bowl you used for the squash, add the brussel sprouts. Drizzle them with the other tablespoon of olive oil.

Pour the brussel sprouts onro the other hlaf of the sheet pan.

Sprinkle all the veggies with a little salt and pepper. Place in the oven.

While the veggies are cooking, start you bacon. Heat a small frying pan over medium heat. Add the bacon once it is heated. Cook until the bacon is done. I like our's crispy, but cook it how you like it! Place on a paper towel lined plate to cool for a bit.

The veggies should be tender at this point. Pierce the squash with a fork to test.

I like to bump the oven to broiler to char the squash just a touch. If you choose to do this too, just make sure you keep an eye on the veggies, they can burn really quickly.

Remove from oven and allow to cool for a bit while you are getting the kale ready.

Drizzle your kale with the olive oil, lemon juice, and ½ teaspoon salt. Gently massage the kale until the is tender and slightly wilted.

It is time to assemble the salad! You can mix it all togther, which is a great way to do it. Or you can use the kale as a base, then add the rest of the ingredients on top. If you are mixing it all together, just be careful not to break up the squash when you mix.

Choose a dressing to make or buy one to save time. I attached 2 of my favorites to this post. Drizzle generously.