Fall Kale Salad with Butternut Squash

0 Preheat oven to 400 F. Chop butternut squash into one inch pieces. 
1 Evenly spread the squash on a sheet pan and sprinkle with salt and pepper. Place in preheated oven and roast for 25-30 minutes, flipping once.
2 Wash, de-stem, and finely chop 1 bunch of kale while butternut squash is roasting.
3 Whisk together vegetable broth, apple cider vinegar, dijon mustard, maple syrup, thyme, and pepper.
6 Pour dressing over the kale. Massage the kale by squeezing and rubbing the kale for 2-5 minutes or until the kale darkens and softens. Add spinach and toss. 
4 Thinly slice apples.
5 Place greens on the bottom of a serving tray or salad bowl. Top with roasted butternut squash, cranberries, apple slices, and walnuts. Serve immediately.