Preheat the oven to 400. Line two baking sheets with parchment paper.

Slice the delicata squash lengthwise and scoop out the seeds. Set the seeds aside – don't throw them away. Slice the squash into half-moon shapes. Arrange on one of the baking sheets and bake for 20 minutes.

Meanwhile, separate some of the seeds from the pith. Rinse well and then arrange on the other baking sheet. Sprinkle with cayenne. Bake for 15 minutes, watch for burning.

Meanwhile, make the maple miso dressing. Add all the dressing ingredients to a mason jar and shake or whisk to combine.

Reserve half the dressing for drizzling. Use the other half to massage the kale.

When the squash and seeds are cooked, assemble the salads. Place a bed of kale in each bowl, add the squash and sliced tomatoes. Sprinkle with the seeds and drizzle with the remaining dressing. Enjoy!