Preheat the oven to 425 degrees F. Line 1 baking sheet with aluminum foil.
Using a sharp knife, cut the Delicata squash in half lengthwise. Use a spoon to scoop out the seeds; discard. Cut the squash thinly into ¼-inch half moons and arrange on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with your hands to coat evenly. Season with salt and pepper and sprinkle 4 thyme sprigs on top. Roast for 20 minutes, flipping the squash halfway through, until golden brown.
Meanwhile, while the squash is roasting, prep the kale. Rinse, cut off the tough stems, and finely chop. Place the kale in a large bowl, squeeze with lemon juice and drizzle with buttermilk and the 2 remaining tablespoons of olive oil. Season with salt and pepper and using your hands, massage gently for 2-3 minutes to soften the kale and let the flavors blend.
To assemble, add the Parmesan, nuts, dried cranberries, pumpkin seeds, and roasted Delicata squash to the bowl with the kale and gently toss together.
OTHER IDEAS: This salad is so versatile! Toss in a chopped apple or pear, add in any type of chopped nut (or my favorite Trader Joe's Omega Trail Mix!), or - to make a heartier salad - add in some cooked quinoa or roasted chicken. And if you don't have kale, you can make it with arugula or mixed greens.
