Place a sheet pan in the oven and preheat to 400
Toss the butternut squash with olive oil, salt and pepper to coat. Place on the hot sheet pan and roast until fork tender - about 10 minutes. Let cool slightly
Sprinkle kale with kosher salt and massage the greens to tenderize them. Lightly dress them with some of your choice vinaigrette, tossing well to coat.
To serve, place a generous base of kale topped with the radicchio, red onion, pecans, butternut squash and goat cheese. Drizzle with a bit more of your vinaigrette