Heat the oven to 375°F. Oil a baking trays and spread the delicata squash slices out on it. Generously sprinkle with salt.
Place in the oven and cook for 25 to 30 minutes, flipping the squash slices once at the 15 minute mark.
Assemble your salad in a large bowl just before you’re ready to serve.** Toss arugula and shaved fennel with 2-3 spoonfuls of dressing to coat. Add half the squash and toss again. Top the salad with remaining squash, avocado chunks, and spoon on another spoonful or two of dressing, then top with pepitas.
*Find the recipe for Spiced Pepitas here.
**You can make the all the elements up to a day in advance, just don’t assemble or dress the salad until you’re ready to serve.