Preheat oven to 400F. Line a large baking sheet and have a second baking sheet ready.
Slice squash in half, lengthwise. Scoop out seeds, then slice into 1/4-1/2-inch "half moons".
Toss squash in olive oil and salt, then spread onto lined baking sheet. Place in the oven for 25-30 minutes, flipping halfway. Squash should be slightly browned and fork-tender when done.
Meanwhile, chop kale and add to a large mixing bowl.
To make the dressing, add all ingredients into a small bowl and whisk with a fork. Gradually add tablespoons of water until you reach your desired consistency.
Pour half the dressing over kale, and massage dressing into the kale with your hands. Don't be afraid to really get in there! Let the kale sit and reserve the other half of dressing for serving.
Spread pecans onto the second baking sheet, and place in the oven for 6 minutes to toast them. Make sure not to burn!
Once all ingredients are ready, add roasted squash, toasted pecans, dried cranberries, and apple slices to massaged kale. Serve with extra dressing drizzled overtop. Optional to also add sliced avocado + an extra squeeze of lemon. Enjoy!