Preheat the oven to 425 degrees. Line a large baking sheet with parchment. Slice the very top and bottom off of the delicata squash, then halve it lengthwise and scoop out the pulp/seeds. Slice it into 1/4-inch thick half moons or dice it depending on your preference. Add the squash to the baking sheet then drizzle with about 1 tablespoon of olive oil and season to taste with salt. Toss to coat then spread into an even layer. Roast the squash in the preheated oven for 15 minutes. Remove, add the shallot to the pan, then toss. Roast for 10 to 15 more minutes until the squash is tender and just beginning to caramelize.

While the squash roasts, continue with the remaining salad components. Whisk together all of the ingredients for the Caesar dressing except for the parmesan until smooth. Whisk in the parmesan last then taste and add more salt/pepper as needed. Set aside.

Heat a skillet over medium heat. Add ½ tablespoon olive oil along with the walnuts, pepitas, and a small pinch of salt. Cook, stirring occasionally, until the walnuts are starting to turn golden and the pepitas are popping. Add the panko and thyme and cook, stirring regularly, until the panko is turning golden, about 3 minutes. Remove from the heat and set aside. 

Strip the kale leaves off the stems, then chop or tear the leaves into bite-sized pieces. Add the kale to a large bowl along with the lemon juice and a small pinch of salt. Massage the kale with your hands until the leaves have softened and look glossy. 

Once the delicata has finished roasting, toss the massaged kale with about half of the Caesar dressing, making sure the leaves are evenly coated. Taste, then add more dressing as needed. Toss in the roasted delicata and shallot, shaved parmesan, and about half of the breadcrumb mixture. Sprinkle the remaining breadcrumb mixture over the top before serving. 

Store leftover salad and dressing in the fridge in airtight containers. Enjoy the salad within 3-4 days and the dressing within a week.