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Roast the cubed butternut squash with 2 tablespoons extra-virgin olive oil, ½ teaspoon salt, and ¼ teaspoon pepper
Melt 2 tablespoons unsalted butter and cook 1 cup pearl couscous with 1 cup chicken stock or water
Chop and prepare 2 cups tuscan kale
Whisk together ⅓ cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon honey, 1 tablespoon stoneground mustard, 1 grated garlic clove, 2 tablespoons chopped shallot, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper for the dressing
Combine roasted butternut squash, couscous, and kale
Top with ⅓ cup roasted pepitas, 2 tablespoons fresh chives, and 3 ounces crumbled goat cheese
Drizzle with balsamic dressing and serve warm or at room temperature