• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• Cut the top and bottom off the delicata squash and discard them. Cut the squash in half length-wise and remove the seeds. Cut the squash into half moons, about ¼ to ½ inch thick. Toss the squash with one teaspoon extra virgin olive oil and a pinch of salt.
• Lay squash pieces evenly across the baking sheet, taking care not to touch or overcrowd. Roast squash for 20 minutes, flipping half-way through to evenly roast on both sides.
• While the squash roasts, heat a medium-sized skillet to a high medium heat. Add the remaining teaspoon of extra virgin olive oil to the skillet.

  Drop the onion half moons into the pan, separating them into slices. Add a pinch of salt to the onions.
• Saute the onions for ten minutes, only moving them with a spatula occasionally. Once they have started to turn brown and crisp, turn the heat to low and continue cooking.

  After 7 to 10 more minutes, when they are brown and softened, drizzle onions with maple syrup. Fully combine the maple syrup with the onions, and remove from heat.
• In a large salad bowl, toss the roasted delicata squash, caramelized onions, persimmon pieces, baby spinach, and pistachios. Toss with white wine vinaigrette, or serve with dressing to drizzle onto each individual portion.

To make white wine vinaigrette

• Whisk the olive oil, vinegar, mustard, dried oregano, dried basil, onion granules, garlic powder, salt, and pepper together in a small bowl.
• Refrigerate until ready to use. Shake or stir dressing before using to evenly distribute the spices.