Roasted Delicata Squash and Kale Salad With Hazelnut Parmesan Crumble

Ingredients

• 2 tablespoons (30ml) extra-virgin olive oil, divided
• 1 tablespoon (15ml) red wine vinegar
• 1 tablespoon (1g) chopped fresh thyme leaves
• 1 teaspoon (5ml) Dijon mustard
• 1/2 cup (60g) hazelnuts, toasted, skinned, and roughly chopped
• 2 tablespoons (10g) finely grated Parmigiano-Reggiano
• 2 tablespoons (2g) chopped fresh sage leaves
• 2 medium delicata squash (about 2 pounds; 900g total), washed and dried
• 2 tablespoons (30g) unsalted butter, melted
• 1 teaspoon (4g) Diamond Crystal kosher salt, plus extra as needed
• ½ teaspoon freshly ground black pepper, plus extra as needed
• 1 bunch (8 ounces; 225g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces

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