Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
Place your chopped kale in 2 serving bowls and set them aside.
Now, combine the apple cider vinegar, avocado oil, water, maple syrup, garlic powder, salt, and pepper in a bowl and whisk thoroughly until fully combined.
Pour half of the dressing (1 fl oz. total) over the kale leaves in their bowls and gently massage the dressing into the leaves for a few minutes. Then, we’ll let the kale sit until we’re ready to top our salad.
Next, place your butternut squash and pecan halves in a bowl and pour the remaining dressing (1 fl oz.) over them. Stir/toss until fully coated. (You can also do this in a plastic bag or other container of your choice and just shake them up.) Spread the marinated butternut squash and pecans onto the parchment lined pan and place them in the oven for about 15 minutes until the butternut squash is slightly browned and fork tender.
Remove the pan from the oven and set it aside to cool.
By now, your kale should be good to go, and we can add the red grapes on top of each salad. Then, add the butternut squash and pecans to your salads, followed by the pumpkin seeds and goat cheese.
Toss it all together as desired, and enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.