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Roast the squash. Turn the oven to 400 degrees. Slice the squash into long halves, clean out the seeds. Brush some oil, drizzle of maple syrup and pinch of salt over the squash. Place on a baking sheet, face up, and roast for about one hour or until tender and caramelized. Remove from oven and cool well before handling. Slice into cubes for the salad.
Prep the tofu by squeezing it dry with a paper towel and slicing into rectangles or cubes. Warm a saute pan to high heat and add some oil to the pan. Add in the tofu, maple syrup and spices over top. Cook for about 2-3 minutes on each side, or until the edges begin to brown and crisp. Remove from pan and set aside.
Add the kale greens to the tofu saute pan (after tofu has been removed). Add a drizzle of oil if you'd like. Turn heat to medium and wilt the greens until tender. Add in the lemon juice to speed up this process. Transfer the greens to your serving bowl. You can also add in the fresh baby spinach greens alongside.
Add the sliced shiitakes to the same pan and saute them until tender. Transfer cooked mushrooms to your salad bowl.
Continue assembling your salad by adding the tofu, butternut squash cubes, walnuts, dried cranberries and sliced avocado over top. Drizzle the dressing over top as desired. Serve while components are still warm.