Preheat an oven to 475°F. Line a baking sheet with aluminum foil and place the butternut squash on it. Drizzle the squash with the olive oil and season with kosher salt and freshly ground black pepper. Toss to coat and then roast for 8-10 minutes or until lightly browned and softened. Set aside to cool.
Add the kale, broccoli slaw, radishes, cranberries and pumpkin seeds to a large bowl. Drizzle with the dressing and toss to coat, adding more to taste. Sprinkle with the cotija cheese and cilantro and serve.
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