Place the cubed butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.

Toss the squash to coat and spread it into a single layer.

Roast for 20 to 25 minutes, turning halfway through, until tender and lightly browned. Remove from the oven and let cool slightly.

While the squash roasts, season the chicken breasts with garlic powder, dried thyme, and the remaining ¼ teaspoon each of salt and black pepper.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.

Add the chicken and cook for 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Chop the chicken into small, bite-sized pieces.

Place the chopped kale in a large mixing bowl. Add 1 teaspoon of the olive oil measured for the dressing.

Massage the kale with your hands for 1 to 2 minutes until it begins to soften.

Add the red cabbage, pear, pomegranate seeds, toasted walnuts, and goat cheese to the bowl.

Add the roasted butternut squash and chopped chicken.

In a small bowl, use a wire whisk to mix the remaining dressing olive oil, orange juice, apple cider vinegar, Dijon mustard, and maple syrup.

Pour the dressing over the salad and toss gently until evenly coated.

Divide the salad among 4 bowls and serve.