Cut the squash in half, remove seeds and cut into thick slices. Mix the cinnamon with 2 tablespoons (30ml) of the olive oil. Place the slices on a baking tray and brush with cinnamon-oil on both sides. Roast for 30 to 40 minutes, until squash is soft and starting to brown at the edges.
While squash is roasting, make the dressing. Add the remaining 120ml of olive oil, maple syrup, mustard and vinegar to a jar and shake well. Set aside.
Add the kale, red cabbage, cranberries and walnuts to a large bowl. Season with salt and pepper to taste. Pour in the dressing and mix well (or massage with your hands). Mix in the apple.
Arrange the roasted squash slices around the salad and serve.