Preheat the oven to 375 degrees. Spread butternut squash on a sheet pan and drizzle with olive oil. Mix well, bake for 10-15 minutes, stirring halfway through, until soft when pierced with a fork.
Place baby kale, sliced apple, butternut squash, pecan halves and goat cheese into a serving bowl.
Add all vinaigrette ingredients to a blender and blend until smooth. Drizzle over the salad and serve. Enjoy!