Preheat your oven to 350°F (175°C). Toss the hazelnuts with maple syrup in a bowl until evenly coated. Spread out on a baking sheet and roast for 10–15 minutes until golden brown and fragrant.

Prepare your squash by cubing it into bite-sized pieces. Toss the squash with olive oil, salt, and pepper in a mixing bowl, then spread onto another baking sheet and roast at 400°F (200°C) for about 25–30 minutes, stirring halfway through.

In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste, ensuring a balanced dressing.

In a large bowl, add washed and chopped kale. Lightly massage the kale to soften it, then fold in the roasted squash and hazelnuts.

Pour the dressing over the salad mixture and toss thoroughly to coat evenly. Adjust seasoning to taste.

Serve the salad chilled or at room temperature, enjoying the vibrant colors and flavors.