Preheat oven to 400 degrees and line a baking sheet with foil.
In a medium bowl, toss butternut squash cubes with olive oil, chili powder, salt, and pepper.
Pour into a single layer on prepared baking sheet and bake for 25-30 minutes until squash is tender and starting to get crispy.
Put kale in a large bowl and add 3 Tbsp lemon vinaigrette. Using your hands, gently massage dressing into the kale for a couple minutes to tenderize kale.
Add pears, gorgonzola cheese, and pecans onto salad and toss to combine. Add more dressing to your taste.