Roasted Butternut Squash Kale Salad – Fustini's Oils & Vinegars

Ingredients

• 1 medium butternut squash (about 2 lb.), peeled, seeded, and cut into 1" pieces (about 6 c.)
• 2 tablespoons plus 2 teaspoons Fustini's Blood Orange olive oil
• Kosher salt & freshly ground black pepper
• 2 tablespoons Fustini's Maple balsamic
• 2 teaspoons Iron Fish Bourbon maple syrup
• 1 teaspoon Dijon mustard
• 1 bunch of curly kale, stems removed, leaves roughly chopped (about 6 packed c.)
• 1/4 cup dried cranberries
• 2 tablespoons raw pumpkin seeds (pepitas)
• 2 oz. goat cheese or blue cheese
• thinly sliced apple, optional