Roasted Butternut Squash and Apple Kale Salad with Lemon Vinaigrette

Ingredients

• 4 cups raw butternut squash, 1-inch cubes*
• 4 packed cups curly kale, stems removed and chopped
• 1 apple, chopped
• ¾ cup raw (hulled) green pumpkin seeds**
• ½ cup (3 oz.) goat cheese, crumbled
• ¼ cup dried cherries
• 2 tbsp + 2 tsp extra virgin olive oil, divided
• Salt, to taste
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 small garlic clove, finely minced
• 1 tsp dijon mustard
• Salt and pepper, to taste