Tuscan Kale with Roasted Squash

1 pound peeled and seeded acorn/honeynut/butternut squash, cut into 1/2-inch cubes (about 4 cups)3 tablespoons extra-virgin olive oilSea saltFreshly ground black pepper4 large shallots or scallions or red onions, thinly sliced (1 1/2 cups)1/4 cup fresh lemon juice3 tablespoons flaxseed oil1-2 bunches Tuscan kale, washed and patted dry4 ounces aged goat cheese, shaved or crumbled1/3 cup toasted hazelnuts (1 1/2 ounces), roughly choppedPreheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.Meanwhile, place shallots/onions on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.Add vegetables, cheese, and nuts to kale. Toss well to combine.