Toss the butternut squash in a drizzle of olive oil, and sprinkle with salt and pepper. Arrange evenly on a baking sheet and bake for 40 minutes, flipping halfway (you can do this ahead of time, too!).
Meanwhile, massage the kale with a healthy drizzle of olive oil. Then, blend the ingredients for the dressing until smooth.
Once the butternut squash is cooked, toss with the remaining salad ingredients, and mix with the dressing