Creating Kale Salad with Roasted Butternut and Maple Cider Vinaigrette is straightforward when you follow these simple steps:

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Butternut Squash: Toss the diced butternut squash with olive oil, salt, and pepper in a mixing bowl. Spread it evenly on a baking sheet.
3. Roast the Squash: Place the baking sheet in the preheated oven and roast the butternut squash for about 25-30 minutes or until tender and caramelized.
4. Massage the Kale: While the squash roasts, place the chopped kale in a large bowl. Drizzle a bit of olive oil and sprinkle some salt over it. Massage the kale with your hands for about 2-3 minutes until it softens slightly.
5. Make the Vinaigrette: In a small bowl, combine the apple cider vinegar and maple syrup. Whisk until well blended.
6. Assemble the Salad: Once the butternut squash is done, allow it to cool slightly. Add the roasted squash, walnuts, and dried cranberries to the massaged kale.
7. Dress the Salad: Pour the vinaigrette over the salad and toss everything together until evenly coated.
8. Taste and Adjust: Check the seasoning and add more salt or pepper if needed.
9. Serve: Enjoy immediately, or let it chill for a few minutes in the fridge to enhance flavors.

These steps will guide you effortlessly through the kale salad preparation, helping you showcase your culinary skills!