Preheat the oven to 450°F.

Arrange the sliced butternut squash onto a large baking tray and drizzle 2 tablespoons olive oil, 1 ½ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon of cinnamon, and a pinch of cayenne pepper to taste. Toss the squash to coat in the olive oil and spices. 

Place the tray in the oven and roast the squash for 23-26 minutes.

Add ¼ cup of pine nuts to a small frying pan and place over medium heat. Frequently toss the pine nuts to avoid burning, for about 3-4 minutes. 

Remove the pan from the heat and sprinkle a small amount of salt onto the pine nuts. Toss to season the nuts in the salt. Transfer the pine nuts to a plate or bowl and set aside until ready to use.

Add ¼ cup olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 minced shallot, and a pinch of both salt and pepper to taste into a medium sized bowl.

Whisk the dressing ingredients together until it emulsifies.

Add the shredded kale to the dressing and use your hands to massage the dressing into the leaves. This will soften the kale and coat each leaf with the dressing.

On a large serving tray, spoon the dressed kale across the bottom. Arrange the roasted butternut squash over the top of the kale. Sprinkle the toasted pine nuts over the dish, followed by the feta cheese, crumbling the cheese as you go. Zest 1 lemon over the entire tray. Serve and enjoy!