Preheat oven to 425 degrees.
Slice acorn squash in half and scoop out the seeds and strings. Cut into slices then remove the outer skin. Chop into 1-2 inch cubes.
Line your baking sheet with parchment paper and lightly coat with EVOO (extra virgin olive oil). I use a mister to accomplish this.
Place your acorn squash on the paper in a single layer. Lightly coat with evoo and salt.
Roast for 40-45 minutes. Flipping half way through.
Once acorn squash is soft and slightly browned, remove from oven to let cool.
While the squash is cooling, remove leaves from the stems of your kale and chop into 2-3 inch pieces. Place into a large bowl.
Add olive oil and juice from 1 1/2 navel oranges. Massage for about 5 minutes, until there is no longer a crunch sound and the kale turns a darker green.
Add in squash, diced red onion pieces, goat cheese, pine nuts, and a little salt. Mix gently and taste. Add salt if needed.