Autumn Harvest Salad with Maple Dijon Vinaigrette

raIngredients2 cups 1-inch cubed butternut squash2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil1 large bunch of kale, (about 4 cups) stems removed and roughly torn or chopped1 medium apple, core removed and thinly sliced1 small shallot, peeled and sliced very thinsea saltfresh ground black pepper Ingredients – Maple Dijon Vinaigrette2 tablespoons maple syrup1/4 cup Terra Delyssa Organic Extra Virgin Olive Oil3 tablespoons apple cider vinegar1 tablespoon whole grain dijon mustarda punch of sea salt and freshly ground black pepper InstructionsPreheat oven to 425ºF Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in an even layer on a rimmed baking sheet. Roast, tossing occasionally, until tender and slightly browned, about 20 minutes or so. Let cool slightly. While the butternut squash is roasting, prepare your Maple Dijon Vinaigrette by whisking all of the ingredients together until well combined or to make it extra creamy and thick blend it for a few