First, roast the acorn squash. Preheat oven to 400 degrees Fahrenheit. Place acorn squash slices on a jelly roll pan lined with aluminum foil. Season squash with olive oil, salt and pepper. Place pan in oven and roast for 10-15 minutes (flipping squash slices after about 7 minutes), until squash is golden and tender to the touch.

Next, cook the bacon. Place bacon slices in a large saute pan over medium-high heat and cook until browned and slightly crispy, flipping halfway. Place cooked bacon on a small plate lined with a paper towel to drain. Once cooled, chop the bacon into small pieces.

Using the same pan you cooked the bacon in, pan fry the Brussels sprouts. Keep the saute pan on medium heat (do not wipe out the bacon grease) and cook the Brussels sprouts until golden on all sides. Turn off heat and set aside.

Place the chopped kale in a large bowl. Add the acorn squash, chopped bacon, and Brussels sprouts. Next, add the persimmon, shallot and walnuts.

In a small bowl, mix all of the vinaigrette ingredients together using a whisk or fork. Pour vinaigrette over the salad and toss to combine. For best results, let salad sit in refrigerator for a few hours before serving.

Shave Pecorino Romano on top of salad before serving.