Butternut Squash Orzo Salad with Candied Bacon

1. Preheat the oven to 400° F. 
2. On the baking sheet, toss together the butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash. Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.
3. Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.
4. To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. 
5. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!