Preheat the oven to 400°F. Dice peeled and seeded butternut squash into 1-inch cubes and put it on a baking sheet. Add salt and pepper, olive oil, toss it well and bake for 10 minutes. Take it out of the oven, toss it again and bake for another 10-15 minutes until softened.
When the butternut squash is done, de-stem kale and chop it. Add butternut squash, pepitas, cranberries, and crumbled goat cheese.
For the dressing, add all the ingredients in a mason jar and give it a good shake. Taste it and season with salt and pepper. Pour it over the salad and gently toss before serving. Enjoy!