Step 1

For the vinaigrette, whisk all ingredients together and refrigerate until ready to use. 

Step 2

Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Step 3

Spread butternut squash pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. 

Step 4

Toss gently to coat and then roast for 20-25 minutes, tossing once during cooking, until squash is tender. 

Step 5

Allow to cool while you prepare the rest of the salad.

Step 6

Add kale and spinach to a large salad bowl. 

Step 7

Top with remaining salad ingredients Drizzle with vinaigrette and toss gently.