Heat oven to 400°F. Toss delicata squash with 3 tablespoons of olive oil and season with salt. Roast for 12 minutes, flip, then roast 12 minutes more. Remove from oven and toss with 1 tablespoon of Momofuku Hot Honey. Let cool.
To prepare dressing, whisk together 2 tablespoons Momofuku Chili Crunch Hot Honey, zest and juice of lemon, 1 teaspoon Momofuku Soy Sauce, and ¼ cup olive oil. Season with salt to taste.
Assemble the salad. Toss ⅔ of the dressing with the kale. Top with cooked delicata squash, sliced apples, pomegranate seeds, green olives, and shaved pecorino romano cheese. Drizzle remaining dressing over the top of the salad.
