Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

In bowl, toss butternut squash cubes with olive oil, salt, pepper, sage and cinnamon.

On prepared baking sheet, spread out squash in single layer. Roast 25 minutes, tossing halfway through, until tender and caramelized.

Place chopped kale in large bowl. Drizzle with 1 tablespoon olive oil and small pinch of salt. Massage with hands for 1-2 minutes until softened.

In bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, sour cream, olive oil, salt and pepper until smooth.

To bowl with kale, add roasted squash, apple, cranberries and pumpkin seeds. Drizzle with dressing and toss to combine.