Roasted Butternut Squash Kale Salad with Apples, Pecans, and Orange-Sage Dressing

Butternut squash, peeled and chopped (about 3 cups), medium

head Dino kale

Honeycrisp apple

Orange, Zest of

Orange

Red onion

Sage leaves, finely chopped (about 2 tablespoons), fresh

Quinoa or brown rice, Cooked

Cinnamon, ground

Kosher salt

Salt and pepper

Olive oil

White vinegar

Pecans, whole roasted