Heat the oven to 425ºF.

Peel 1 medium butternut squash. Halve lengthwise and scoop out the seeds. Halve each piece lengthwise again, then cut crosswise into ½-inch thick slices (about 4 cups).

Place the squash, 1 (about 15-ounce) can chickpeas (drained and dried), and half of the sliced onion on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon kosher salt and black pepper as desired. Toss with your hands to evenly coat, then arrange into a single layer.

Bake until the squash starts to soften and brown, about 20 minutes. Scatter 4 ounces torn bread and chopped sage, if using, over the squash and drizzle with olive oil and a pinch of kosher salt.

Return to the oven and bake until the chickpeas and bread are browned and crisp, 10 to 15 minutes more. Let sit until cool enough to handle, about 10 minutes. Meanwhile, make the dressing.

Whisk 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, and 1 teaspoon soy sauce together in a small bowl. While whisking constantly, slowly pour in ¼ cup extra-virgin olive oil. Taste and season with kosher salt and black pepper as needed.

Add 1 bunch torn kale leaves to the baking sheet, drizzle with ¾ of the dressing, and gently toss to combine (if it’s difficult to toss, transfer everything to a large bowl, toss, and return to the baking sheet). Evenly sprinkle with the remaining sliced onions. Drizzle with the remaining dressing. Crumble 4 ounces fresh goat cheese over the salad. Sprinkle with ⅓ cup chopped roasted pecans and ¼ cup dried cranberries, if using.