Follow these easy steps to create your Roasted Butternut Squash Salad w/ Goat Cheese and Kale:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Squash: Peel and dice the butternut squash into 1-inch cubes. In a large bowl, toss the squash with olive oil, salt, black pepper, garlic powder, and cinnamon.
3. Roast the Squash: Spread the coated butternut squash evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway, until tender and caramelized.
4. Prepare the Kale: While the squash is roasting, place chopped kale in a large serving bowl. Drizzle with olive oil and massage the kale with your hands for 2-3 minutes. This will soften the kale and make it easier to eat.
5. Make the Dressing: In a small bowl, whisk together balsamic vinegar and maple syrup. This will be drizzled over the salad for added flavor.
6. Combine Ingredients: Once the butternut squash is fully roasted, remove it from the oven and let it cool slightly. Add the roasted squash on top of the kale.
7. Add the Finishings: Sprinkle crumbled goat cheese and candied pecans over the salad. Drizzle with the balsamic-maple dressing.
8. Toss and Serve: Gently toss the salad to combine all ingredients. Taste and adjust seasoning if necessary.