Preheat oven to 425 F.

If your kale is not washed, clean, and cut, do so and make sure all excess water is patted dry. Place in large salad bowl.

In a medium bowl, toss cubed squash, red onion, and yams in 2 Tbsp of olive oil. Sprinkle on seasoning.

Line a baking sheet with aluminum foil and place vegetables in a single layer on the lined sheet.

Roast vegetables for 15 min. in oven.

While vegetables are roasting, in a small bowl whisk together lemon juice, olive oil, maple syrup, salt and pepper. Pro tip: Create your dressing in the bottom of the bowl you will be tossing salad in. Less dishes and more efficient salad making!

Next, toss dressing with kale and using hands, massage kale with dressing to make sure it gets into all the leaves. Let sit for at least 10 minutes. (It takes a few minutes for the acid from the lemon to break down the raw kale and using your hands makes sure you get the perfect ratio of dressing and leafy crunch in your bite.)

Take veggies out of oven and let cool for 5-10 minutes.

Once the veggies have cooled slightly, place veggies on top of kale, then finish with cheddar and pecans.

Serve immediately.