Preheat your oven to 425ºF (220ºC).

Slice the delicata squash in half lengthwise and scoop out the seeds. Cut into ½-inch thick half-moons.

In a large mixing bowl, combine sliced delicata squash, red onion, and olive oil. Add maple syrup, fresh thyme, chili powder, garlic powder, and salt. Toss well.

Spread the mixture on a rimmed baking sheet and roast for about 35 minutes, tossing halfway through.

While the vegetables roast, whisk together mayonnaise, lemon juice, Dijon mustard, black pepper, and a pinch of salt in a medium bowl. Gradually add olive oil while whisking.

On a separate baking sheet, mix chopped walnuts, Parmesan, and panko breadcrumbs, drizzle with olive oil and toss. Bake for the last 10 minutes of vegetable roasting.

In a large bowl, massage kale with olive oil for about 2 minutes.

Once roasted vegetables cool for 10 minutes, add to the bowl with the massaged kale. Drizzle half of the dressing and topping, and toss gently.

Spoon remaining dressing over the salad and garnish with the rest of the topping. Serve warm.