Perfect Sexy Salad for Fall and Rosh Hashana

1. Prepare the roasted squash: Cube butternut squash (or carrots), spray lightly with oil, and season with a pinch of salt and cinnamon. Roast at 375°F (190°C) for about 35 minutes, until tender and slightly caramelized. Let cool slightly.
2. Whisk together all dressing ingredients (rice wine vinegar, olive oil, low sodium soy sauce/coconut aminos, honey, salt, pepper) in a small bowl and set aside.
3. Add chopped kale to a large salad bowl and massage it with your hands for a minute or two to break it down and tenderize it.
4. Pour the prepared dressing over the kale and massage again thoroughly, ensuring each piece is well coated.
5. Add the remaining salad ingredients: chopped English cucumber (or Persian cucumbers), chopped red onion, chopped red apple, pomegranate seeds, goat cheese (if using), crushed walnuts, and the cooled roasted squash.
6. Toss all ingredients together gently until well combined.

Notes:

* This salad is ideal in the fall when apples and pomegranates are in season, but it can be made year-round.

* To prepare in advance, disperse the dressing equally at the bottom of 2 (32 oz.) or 4 (16 oz.) mason jars. Layer the ingredients in the following order: onion, kale, cucumber, pomegranate seeds, apple, goat cheese, and walnuts. This can be stored for up to 4 days.