Line two baking sheets with parchment paper. Place the butternut squash on one and the bread on the other. Drizzle with a little olive oil and sprinkle with salt and pepper, toss to coat.
Roast the squash for 20 minutes or until tender and golden. Remove from the oven and roast the bread for 6-10 minutes, watching it until it gets golden and crispy.
Combine the vinaigrette ingredients in a jar and shake to combine.
Place the butternut squash, bread, kale, dried cranberries in a bowl. Drizzle with the dressing (you may not use it all) and toss to combine. Divide between serving bowls and top with crumbled goat cheese.
Butternut squash - can use acorn squash or sweet potatoes. Dried cranberries - raisins, dried apples or dried cherries also work.Baby kale - or your favorite salad greens.