Preheat oven to 425°F.

Drizzle sliced squash with olive oil (or melted butter), then sprinkle with salt and pepper. Toss until every piece is lightly coated.

Arrange the squash slices in a single, even layer on a large baking sheet. Roast for 20–25 minutes, flipping each piece halfway through. The squash is ready when it’s golden brown on the edges and tender enough to pierce easily with a fork.

If using raw hazelnuts, toast them in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Transfer to a clean towel and rub gently to remove most of the skins. If using blanched hazelnuts, skip this step.

Add hazelnuts to the skillet over medium heat. Drizzle with maple syrup and stir often as it bubbles and thickens, about 3–4 minutes.

Spread hazelnuts onto parchment paper, sprinkle with flaky salt, and cool.

Add kale to a large bowl or platter. Drizzle with half of the apple cider vinaigrette and massage with your hands for 1–2 minutes until the leaves are softened and slightly glossy.

Layer kale with roasted delicata squash, cherries, and candied hazelnuts.

Sprinkle crumbled goat cheese over the top and drizzle with remaining vinaigrette. Serve and enjoy!