Creating the Roasted Butternut Squash Salad w/ Goat Cheese and Kale is both fun and easy. Follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the butternut squash in half, scoop out the seeds, and peel the skin. Dice the squash into 1-inch cubes.
3. Roast the Squash: Place the diced squash on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. Prepare the Kale: While the squash is roasting, rinse and chop the kale. If desired, massage the kale with a little olive oil and a pinch of salt to soften it.
5. Make the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, and additional salt and pepper to taste.
6. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant, stirring often to prevent burning.
7. Combine Ingredients: In a large bowl, combine the roasted butternut squash, kale, crumbled goat cheese, toasted walnuts, and dried cranberries.
8. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine all ingredients.
9. Adjust Seasoning: Taste and add more salt, pepper, or lemon juice as desired.
10. Serve: Transfer to a serving platter or individual bowls.

By following these instructions, you’ll create an amazing and colorful salad that is sure to impress.