Instructions For the Roasted Butternut Squash Preheat oven to 375˚F.On a greased baking sheet, toss the butternut squash chunks together with the olive oil, maple syrup, salt and pepper.Bake at 375 ˚F for one hour until the butternut squash is fork tender and the sides have caramelized.Set aside to cool. For the Candied Pumpkin Seeds Preheat oven to 300˚F.Line a baking sheet with parchment paper.In a small bowl, toss the pumpkin seeds with the egg white, brown sugar, cinnamon and salt.Bake at 300 ˚F for 20-25 minutes.Let cool completely, then break apart into chunks. For the Maple Dijon Vinaigrette In a large bowl, whisk all ingredients together until well combined.Pour into a Mason jar and store in the fridge. When ready to serve shake the jar to recombine. For the Salad Finely chop the kale and add to the bottom of a serving dish. Pour in a few Tbsp. of the maple Dijon vinaigrette and, using clean hands, massage the dressing into the kale to tenderize.Add the roasted butternut squash, dried cranberries, crumbled bacon and candied pumpkin seeds on top of the dressed kale and finish with crumbled goat cheese.Right before serving, pour the rest of the dressing onto the salad and toss to combine. Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.