Roast the butternut squash: Toss diced squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast on a parchment-lined baking sheet at 400°F (200°C) for 20-22 minutes until golden, tender, and caramelized on the edges. Let cool slightly to room temperature.

Massage the hearty greens: In a large salad serving bowl, add the shredded Tuscan kale and shaved Brussels sprouts. Drizzle with 1 teaspoon of olive oil and a tiny pinch of salt. Using your clean hands, gently massage the greens for 60 to 90 seconds until they turn a deeper glossy emerald green and soften significantly in volume.

Whisk the warm cider vinaigrette: In a small saucepan over low heat (or in a glass jar), combine extra virgin olive oil, apple cider vinegar, pure apple cider, maple syrup, Dijon mustard, minced garlic, sea salt, and black pepper. Whisk vigorously until smooth and emulsified. Warm gently for 2 minutes (do not boil) to deepen the sweet-tangy aroma.

Assemble and toss: Pour two-thirds of the warm dressing over the massaged greens and toss well to coat. Layer in the roasted butternut squash cubes, thin Honeycrisp apple slices, toasted candied pecans, and dried cranberries.

Finish and garnish: Gently fold the salad so the warm dressing coats every crisp topping. Scatter creamy crumbled goat cheese on top and drizzle with remaining warm cider vinaigrette. Serve immediately with warm crusty bread!