1. Preheat oven to 375 degrees and line a baking sheet with a sheet of If You Care Parchment Paper.
2. Halve the Kabocha squash and scoop out the seeds and insides, then slice into 1-inch slices. Place the Kabocha slices in a large bowl and top with olive oil, salt, pepper and granulated garlic, then mix together. Place the slices on the baking sheet and roast for 30 minutes. Remove from the oven, cool, then slice into 1 inch pieces.
3. Place the kale in a large bowl and pour the ½ cup of olive oil over, gently massaging until kale is slightly soft, then set aside.
4. Add the cooled Kabocha, hazelnuts, and quinoa crispies to the kale and mix thoroughly. Then, add the chevre and lemon vinaigrette and mix until the salad is thoroughly coated.