Creating the perfect Roasted Butternut Squash Kale Salad Meal Prep is straightforward if you follow these steps:

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Squash: In a large bowl, combine the diced butternut squash with olive oil, cinnamon, salt, and black pepper. Toss until evenly coated.
3. Roast the Squash: Spread the seasoned butternut squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, until tender and lightly browned.
4. Prepare the Kale: While the squash is roasting, place the chopped kale in a large bowl. Drizzle with a little olive oil and massage the leaves for about 2-3 minutes, until they soften slightly.
5. Add the Mix-ins: Once the squash is done, allow it to cool for a few minutes. Then, add the roasted squash, dried cranberries, toasted nuts, and feta cheese to the massaged kale.
6. Dress the Salad: Drizzle balsamic vinaigrette over the salad mixture and gently toss everything together until well combined.
7. Store for Meal Prep: Divide the salad into meal prep containers or a large serving bowl, as desired. The salad can be stored in the refrigerator for up to 5 days.