Whisk the dressing ingredients first, then set aside to allow flavours to blend while you make the salad.
Heat oven to 400°F.
Cut Butternut squash into small bite-sized cubes. Place in a medium bowl and toss with 2 teaspoon of the olive oil and salt and pepper until well-coated. Heat a baking sheet in the oven, brush or spray lightly with oil, then arrange squash cubes so they are spaced apart. Roast for 15 minutes or more, turning half way through, or until squash is beginning to brown, and is fork-tender. Remove from oven.
Meanwhile, remove inner ribs from kale leaves and finely chop. Transfer to a bowl and massage with the remaining 2 teaspoon olive oil.
Arrange in a serving bowl, top with roasted squash, cranberries, feta and caramel spiced pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.
This salad is equally good with warm butternut squash, or with cold!It will serve two as a meal salad, or four as a side salad.This recipe will make more dressing than you will need for this salad. Save for another day. Calorie count does not include dressing.