Juice 1 1/2 lemons in small mixing bowl. Add Dijon mustard, olive oil, garlic, garlic powder, basil, cayenne pepper. Season with salt & pepper to taste.
Combine well and allow to sit at least 45 minutes prior to serving. You can always make dressing earlier in the day. It tastes better the longer the flavors have to blend.
Make sure to stir well prior to dressing your salad with it.
Preheat oven to 375 degrees
Cut ends off butternut squash and peel. Cut in half and remove the seeds. Cut squash into fairly large chunks and dress with olive oil and sea salt. Roast in preheated oven 35-40 minutes until golden brown.
Meanwhile wash & dry kale and break into bite size pieces being careful to remove hard stems from the center. Then I like to massage my kale with a little olive oil and sprinkle of sea salt. Make sure to rub it in good. Then top salad with remaining ingredients.
Dress with Lemon Dijon vinaigrette
*you can substitute with feta cheese if you don't like goat cheese