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Preheat oven to 350°F. Toast walnuts for 10 minutes.
Once walnuts are toasted, preheat oven to 400°F. Cut delicata squash in half, remove seeds, and slice into thin rounds. Toss with olive oil, salt, smoked paprika, cumin, garlic powder, onion powder, and chili powder. Roast for 20-25 minutes, or until tender.
Once delicata squash is cooked, preheat oven to 425°F. Pat chicken breasts dry with paper towels. Rub chicken with olive oil and season generously with salt, pepper, and any additional spices or herbs. Arrange chicken in a single layer in a baking dish or on a lined baking sheet. Bake for 20-30 minutes, until internal temperature reaches 165°F. Remove from oven and let rest for 5 minutes before slicing into bite-sized cubes.
Prepare the dressing by whisking together olive oil, champagne vinegar, maple syrup, salt, and pepper in a small bowl.
In a large bowl, combine chopped baby kale, toasted walnuts, roasted delicata squash, pomegranate seeds, goat cheese, and chopped chicken.
Drizzle with the prepared dressing and toss to coat.