Cut the butternut squash into 1 inch cubes. Toss it with olive oil, salt, and pepper. Roast at 425 degrees until golden and soft. Make sure to flip it about half way through.

Wash and dry the kale. Remove the large stems so you just have the leaves.

Roll the kale up and finely shred it. Place it into a large bowl and massage for 30 seconds to 1 minute. Salt and pepper the kale and add just a drizzle of olive oil.

Mix the Dijon, olive oil, honey, salt, pepper, and lemon juice in a mason jar. Shake it up until emulsified.

Add the warm butternut squash to the salad bowl. Toss with the dressing and then garnish with the roasted pumpkin seeds. I purchase my pumpkin seeds already roasted, but you can roast your own if you want.