• Preheat the oven to 400°F, 200°C, or gas mark 6. Line a sheet pan with foil.
• In a mixing bowl combine the butternut squash, 1 tablespoon of olive oil, cinnamon, paprika, and salt. Toss to combine and then place on the sheet pan. Roast for 30 minutes stirring after 15 minutes.
  2 cups butternut squash, 2 tablespoons olive oil, ½ teaspoon cinnamon, ½ teaspoon paprika, ½ teaspoon salt

Making the dressing

• While the squash is cooking combine all of the dressing ingredients into a mason jar, close and shake vigorously.
  1 tablespoon garlic, ¼ cup avocado oil, 1 tablespoon honey, 1 tablespoon lemon zest, 1 tablespoon lemon juice, ½ tablespoon Dijon mustard

Making the salad

• In a pan heat the remaining olive oil with the garlic and sauté for 30 seconds. Add the kale and cook until it has wilted, about 3-5 minutes. You might have to do this in batches. In this case cut the oil and garlic in half and repeat the steps with the second half of the kale.
  1 pound kale, 2 tablespoons olive oil
• Top the wilted kale with the walnuts, roasted butternut squash, and feta cheese. Drizzle the dressing on top and gently toss to combine.
  ½ cup feta cheese, ¼ cup walnuts