Step 1

Preheat oven to 425 and line a baking sheet with parchment paper.

Step 2

Toss cubed butternut squash with ½ tbsp. extra-virgin olive oil, salt, and pepper. Evenly spread out squash on your prepared baking sheet.

Step 3

Bake squash for 25-30 minutes, stirring half way through, or until squash can easily be pierced with a fork and is golden brown.

Step 4

While the squash is cooking, roast the pumpkin seeds, make the dressing, and prepare the kale. - Heat a cast iron skillet, or frying pan, over medium heat. Add the pumpkin seeds and drizzle lightly with extra-virgin olive oil. Stir frequently for 3-4 minutes, or until about half of the pumpkin seeds are lightly browned and toasted. Sprinkle with fine sea salt and set aside. - Place the torn kale leaves in a large bowl and drizzle with 2 tbsp. of extra-virgin olive oil. Using both your hands to massage the oil into the kale until all kale leaves are coated. Set aside. - Prepare the dressing by adding all dressing ingredients to a small mason jar, cover, and shake until mixed. You can also whisk all ingredients together in a small bowl.

Step 5

Once the squash is cooked let it cool slightly and then assemble the salad. Add kale to a large shallow salad bowl or serving tray. Add butternut squash, apples, onions, and pumpkin seeds. Toss lightly and then sprinkle with goat cheese crumbles and drizzle dressing over salad.

Step 6

Serve and enjoy!