Autumn Kale Salad

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss the butternut squash chunks with 1 Tbs. olive oil, 1/4 tsp. salt, and pepper. Spread on the baking sheet and roast until tender and golden brown, about 25 minutes. This can be done 24 hours ahead of time.

In a small bowl, whisk together 3 Tbs. olive oil, the lemon juice, 1/2 tsp. salt, cinnamon, and pepper to taste.

Combine the kale, squash, pecans, pomegranate seeds, sliced shallot, and dressing in a large bowl up to an hour before serving. Add more salt if necessary and transfer to a serving platter.