Preheat oven to 425°F. Trim the ends of the squash to make a flat surface. Set it upright and cut in half from the top down. Scoop out the seeds. Then cut each half into half moons, about ½ inch thick. Place on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast squash until tender and caramelized, about 18 to 22 minutes.

Place the golden raisins and white balsamic vinegar in a small bowl. Add 1 tbsp cold water and toss raisins to coat. Let the raisins marinate until you’re ready to plate.

Destem the kale and thinly slice the leaves. Place the sliced kale in a large bowl along with the lemon juice and a pinch of salt and pepper. Massage the kale with your hands until the leaves begin to soften, about 1 to 2 minutes.

Place the walnuts in a medium skillet over medium heat. Toast until fragrant, about 4 to 6 minutes. Transfer nuts to a bowl.Thinly slice the garlic. Return the skillet to medium heat with 1 tbsp olive oil. Add the sliced garlic and a pinch of salt. Cook, stirring frequently, until golden brown, about 2 to 4 minutes. Add the breadcrumbs and cook until toasted, about 1 to 2 minutes.

Thinly slice the apple. Drain the raisins from the vinegar mixture and add them to the kale. Add the sliced apple, toasted walnuts, 1 tbsp olive oil, and 1 tbsp parmesan. Toss salad to combine, and divide between plates. Top kale parmesan salad with acorn squash and garlic breadcrumbs. Sprinkle with remaining parmesan. Dig in!