The balsamic-Dijon dressing on top is *chef's kiss*
On rimmed baking sheet, toss squash, 2 tbsp oil, and herbes de Provence; season. Bake at 425° until tender, 25 minutes. Let cool for 5 minutes. In small bowl, whisk Dijon, vinegar, and remaining 4 tbsp. oil; season. In large bowl, toss kale with dressing. Top with squash, cranberries, pepitas, and nuts.