-Preheat your oven to 350 degrees.
-Peel 1 butternut or delicata squash and then scrape out the seeds and cut into 1 inch chunks.
-Place squash on a parchment-lined baking sheet.
-Drizzle with 2 TBS extra virgin olive oil, and sprinkle with sea salt and pepper; toss well.
-Roast until golden brown, tossing halfway through, about 45 minutes in all.
-In a large salad bowl, combine the following:
The juice from 1 fresh lemon
3 TBS extra virgin olive oil
½ tsp salt and a pinch of pepper
-Tear the stems out of 1 bunch of kale.
-Cut the leaves crosswise into 3/4-inch ribbons and add to salad bowl.
-Toss kale with dressing, squeezing until leaves are soft.
-Let stand for at least 30 minutes.
-Chop ½ cup hazelnuts then toast on the stovetop or in the oven until lightly brown. Watch carefully so they don’t burn.
-After salad has sat for 30 minutes, add the roasted squash and nuts, along with ½ cup aged goat cheese.
-Toss well to combine and serve.