Start by roasting the delicata squash. Preheat your oven to 400 degrees F. Slice the delicata squash in half.

Cut off the ends of the delicata squash then scoop out the seeds.

Cut into half moons and add to a small bowl.

Drizzle with 1 tablespoon olive oil and season with salt and pepper, tossing to evenly coat.

Arrange the squash evenly on a sheet pan and add to your oven. Roast for 20 minutes, flipping the squash halfway through.

While the squash roasts, prepare the rest of your ingredients. Shave the parmesan cheese off a block with a vegetable peeler and measure out the pumpkin seeds and dried cranberries.

To prepare the maple balsamic vinaigrette, add the balsamic vinegar, maple syrup, Dijon mustard, and black pepper to a small jar.

Screw on the lid and shake to combine.

Add in the olive oil, replace the lid, and shake again until the mixture is emulsified.

Once the delicata squash is roasted, it's time to assemble your salad!

Add the Keystone Crunch greens to a serving bowl.

Top with the roasted squash, roasted pumpkin seeds, dried cranberries, and shaved parmesan cheese.

Serve with the dressing.