1large bunch lacinato (Tuscan) kale(stems removed and torn into pieces)
Place cubed bread on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss; bake at 400 F for 10 to 15 minutes, until toasted. Transfer bread to a large bowl, reserving baking sheet.
Cut butternut squash in half lengthwise. Scoop out and rinse off seeds; set aside.
Rub flesh sides of squash halves with olive oil, place skin-side up on separate baking sheet, and bake 45 to 60 minutes at 350 F, or until a fork easily pierces straight through. Peel and cube butternut squash once cooled.
Place seeds on reserved baking sheet, drizzle with olive oil, sprinkle with salt, and toss; bake at 325 F for 10 minutes. Transfer seeds to a small bowl.
In a small dish, whisk remaining olive oil, shallot, garlic, honey, vinegar, sage, thyme, and 1/4 teaspoon salt.
In a large bowl, combine bread, kale, and dressing. Toss and let marinate for 5 minutes. Toss in butternut squash and dried cherries; top with crumbled goat cheese and toasted seeds. Serve immediately.
If intending to have leftovers, keep wet and dry ingredients separate until ready to serve.