Making Kale Fall Salad is simple and enjoyable. Follow these steps for a delicious outcome:

1. Preheat the oven to 400°F (200°C).
2. Prepare the Butternut Squash: Toss the cubed squash in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet.
3. Roast the Squash: Place the baking sheet in the oven and roast for about 20 minutes or until tender and slightly caramelized.
4. Prepare the Brussels Sprouts: In the same bowl, toss the halved Brussels sprouts with another tablespoon of olive oil, salt, and pepper. Add them to the baking sheet for the last 5 minutes of roasting.
5. Make the Dressing: In a small jar, combine the remaining olive oil, apple cider vinegar, maple syrup, salt, and pepper. Shake well to mix.
6. Combine the Salad: In a large bowl, add the chopped kale, roasted butternut squash, roasted Brussels sprouts, diced apple, toasted pecans, and dried cranberries.
7. Dress the Salad: Pour the dressing over the salad and toss everything together until well combined.
8. Add Feta Cheese: Sprinkle the crumbled feta cheese on top, if using, and gently mix it in.
9. Serve Immediately: Enjoy your Kale Fall Salad fresh, or let it sit for a few minutes for the flavors to meld.