Preheat the oven to 425F.
Spread the cubes of butternut squash out on a rimmed baking sheet - lined with parchment, to make cleanup easier - and drizzle with oil. Toss them around to coat them in oil, sprinkle with salt and roast for 20-30 minutes, until soft and nicely golden. If you like, toss them on the salad warm - otherwise set them aside to cool while you cut the kale and shake the dressing.
Pull the leaves off the ribs of kale and chop (or thinly slice, whichever you like) the leaves, discarding the stems. Put it in a wide, shallow bowl or on a platter (I always feel fancy putting salad on a platter) and top with the roasted squash. Shake up all the dressing ingredients in a jar, or whisk them together in a small bowl or measuring cup. Drizzle over the salad and sprinkle generously with chopped almonds and grated Parmesan. If there are leftovers, they're divine topped with a poached or fried egg.