Pour all dressing ingredients in mason jar, cover with lid, and shake until well combined
Tear kale into bite sized pieces and remove stems. Toss kale with dressing and set aside
Add pancetta to preheated skillet and cook for a few minutes until it begins to crisp up
Add butternut squash and seasonings to pan and allow to cook a few more minutes until butternut squash begins to soften
Add sliced shallots and sauté a couple of more minutes until translucent
Pour pancetta and butternut squash mixture over dressed kale. Top with candied pecans and crumbled goat cheese. Serve with remaining dressing on the side, if desired
