Preheat the oven to 400°F. Grease a baking sheet with cooking spray or line with parchment paper.
Toss the cubed butternut squash with the oil, salt, and pepper. Add to the sheet pan and roast for 20 minutes, or until browned.
Reduce the oven to 350°F. Add the hazelnuts to a sheet pan and toast for 5 minutes.
Meanwhile, make the pickled cherries by placing the dried cherries in a medium heat-proof bowl. Bring the sugar, salt, and vinegar to a boil in a small saucepan. Boil just until the sugar dissolves, then pour the hot liquid over the cherries. Cool and chill completely before use.
To make the vinaigrette, combine all the ingredients except the oil in a blender, food processor, or immersion blender. You may also do this by hand using a whisk. As the mixture is blending slowly add the oil to emulsify. Season to taste.
To serve, place the kale mixture in a large bowl. Top with roasted butternut squash and pickled cherries. Serve with balsamic vinaigrette on the side or toss the salad with the vinaigrette to taste. Garnish with the toasted hazelnuts and feta. i