• Roast the Squash: Preheat your oven to 425 degrees F. Cut the squash in half lengthwise and use a spoon to scoop out the seeds. Lay the squash halves flat-side down on your cutting board. Slice into half-moon shapes about 1/4-inch thick. Arrange the squash on a baking tray, drizzle with the olive oil, cinnamon, salt and pepper. Toss to combine. Roast for 35-40 minutes, flipping halfway through, until the squash is tender and golden.
• Prep the Kale: Before you begin to chop the kale you'll want to remove the tough, fibrous stems. To do this, grab a kale leaf at the base of the stem with one hand then with your other hand, pinch the stem just above where the leaves begin and slide your fingers along the stem, pulling the leaves off as you go. Once you've removed all the stems, gather the leaves into a neat, even pile and slice into 1/4-inch ribbons.
• Transfer the kale to a large mixing bowl, add the radicchio, squash, goats cheese, walnuts and dates. Pour in the dressing (recipe follows) season with salt and pepper. Divide between bowls – serve immediately!

Dressing

• In a small bowl whisk together the dijon mustard, honey and balsamic vinegar. While whisking begin to slowly steam in the olive oil, whisking continuously until the dressing is emulsified. Season with salt and freshly ground black pepper.