Preheat oven to 400°
On a rimmed baking sheet, place butternut squash and drizzle with olive oil.
Roast for approximately 35 minutes until caramelized and browned.
When done, remove from oven and set aside
Meanwhile, remove the hard ribs from the kale pieces and thinly slice.
Core the apples and cut them into a 1- 1½ dice.
In a medium skillet set to medium heat, saute the pancetta until crisp about 3 minutes. Remove from heat.
Add the vinegar to the pan and stir the pancetta and vinegar together to make the dressing. Add more if needed.
Assemble the salad and spoon over warm dressing. Top with sunflower seeds and serve immediately.