Measure all Maple Dijon Vinaigrette ingredients into a blender, blitz until well combined. Refrigerate til use.
Preheat oven to 350 degrees F
Wash the radishes, chop into quarters. Cut the squash in half, scoop out all of the seeds and gunk. Slice the halves into sections (I just followed the sections of the squash itself), carefully cut off the rind, and cut into 1/4″ pieces.
Arrange baby carrots, radishes, and squash onto a baking sheet lined with foil or parchment paper. Drizzle with olive oil, toss to coat. Season with salt and pepper. Roast in the oven for 30 minutes, stirring every 10 minutes or so.
While vegetables are roasting, chop kale into thin ribbons. (“Chiffonade”, but you know how I feel about invoking French!). Place in a LARGE pan or wok. Drizzle with olive oil, splash a little fresh lemon juice over it, and season with salt and pepper. Cook over medium-high heat until wilted down and starting to brown / crisp up.
To serve, place a mound of kale on the plate, top with a generous amount of roasted vegetables. Sprinkle with walnuts, drizzle with vinaigrette, serve hot.
By the way… crumbled goat cheese would also work really well on this. Also… crispy bacon. (We didn’t have either on hand!)