• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil. Season with nutmeg, salt and pepper. Roast until tender and caramely, about 25 to 35 minutes.
• While the squash is roasting, place the kale and onion in a large bowl. Cover with half of the maple dressing and use your hands to massage the dressing into the kale. Evenly distribute it and massage for 3 to 4 minutes. Let it sit for 20 minutes or so, while you finish preparing the ingredients.
• Heat a large skillet over medium heat and add the olive oil. Toss in the breadcrumbs and the garlic powder, stirring to coat. Cook, stirring often, until the bread is toasty and crisp, about 5 to 6 minutes.
• Take half of the cashews and finely chop them.
• Assemble the salad by tossing the massaged kale with the tomatoes, whole cashews, goat cheese and squash. Cover with the chopped cashews and the breadcrumbs. Serve immediately with the remaining dressing.

maple dressing

• In a large bowl, whisk together the mustard, garlic, vinegar, salt and pepper. Whisk in the maple syrup. Slowly stream in the olive oil while whisking the entire time, until the dressing comes together. This dressing is going to be sweet, so if you want it a bit more tart, I would taste and add some vinegar 1 to 2 teaspoons at a time until your desired taste is reached. You can store this in the fridge for a week or so – just shake well or stir before using.