Toss squash with olive oil, salt, and pepper and roast until golden brown. My trick for perfectly browned squash: Leave in oven for 15-20 minutes untouched, or until sizes are browned. Then flip every 5 minutes or so until golden brown, but not burnt.
For dressing: add avocado and pear to food processor or hand mixer and chop until smooth(ish). Add vinegar, maple syrup, salt, and pepper and mix until combined. Then slowly add olive oil until desired consistency and salt and pepper to desired taste. I wanted my dressing to be a bit thicker to stick to the kale leaves, but you do you.
When butternut squash is done, combine it with kale, red onions, cranberries, and pumpkin seeds in a bowl and top with dressing. I used my hands to rub dressing into the kale to coat throughout.
Enjoy! It holds up well refrigerated and tasted great the next day for lunch leftovers.
Leftovers & Storage: This kale squash salad is a great salad for leftovers as kale is a sturdy green that holds up well to refrigeration after it is dressed. It will keep in the refrigerator for two days if dressing is added, more if dressing is on the side. Nutrition: Nutrition information includes dressing. This salad is high in fiber, high in plant-based protein, and is an excellent source of vitamin A and C.