Making your Roasted Butternut Squash Salad w/ Goat Cheese and Kale is straightforward when following these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Peel and cube the butternut squash into bite-sized pieces.
3. Season the Squash: In a large bowl, toss the cubed squash with two tablespoons of olive oil, salt, pepper, and cinnamon until evenly coated.
4. Roast the Squash: Spread the seasoned squash onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through to ensure even cooking.
5. Prepare the Kale: While the squash is roasting, rinse and chop the kale. Place the chopped kale in another bowl and drizzle with the remaining olive oil. Massage the kale with your hands for about 2-3 minutes to soften the leaves.
6. Prepare Additional Ingredients: If using, toast the walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant. Set aside. Dice the apple into small pieces if you decide to add this element for extra flavor.
7. Combine the Salad: In a large serving bowl, combine the massaged kale, roasted butternut squash, walnuts, and diced apple.
8. Make the Dressing: Whisk together balsamic vinegar and maple syrup in a small bowl. Drizzle the dressing over the salad and toss gently to combine.
9. Add Goat Cheese: Finish by sprinkling the crumbled goat cheese on top, and give the salad one last gentle toss.
10. Serve Immediately: Enjoy the salad warm or at room temperature.

These simple steps ensure that your Roasted Butternut Squash Salad w/ Goat Cheese and Kale is both easy to prepare and delicious to eat.