Prepare the apple cider vinaigrette by whisking together the apple cider vinegar, maple syrup and olive oil in a medium bowl. Toss half the vinaigrette with the kale and massage the oil into the leaves. Let sit for at least 30 minutes and up to one day. Reserve the remaining vinaigrette.

Preheat oven to 400 degrees F.

Combine the seasonings for the butternut squash from the cinnamon - cayenne. Toss the butternut squash with the seasonings, 2 tablespoon olive oil, salt, and pepper. Spread the squash on a baking sheet in one even layer. Roast in the oven for 30 minutes or until softened, stirring the squash after 15 minutes. Remove from heat and let cool.

Reduce oven to 350 degrees F.

Prepare the spiced pecans. Lightly beat the egg white with the water. Add the pecans and toss to coat. Line a baking sheet with parchment paper and spread the pecans on top in one even layer. Mix together the sugar, salt, cinnamon, and nutmeg in a small bowl and sprinkle over the pecans, stirring to combine. Toast the pecans for 20 minutes, stirring after 10 minutes. Remove from heat and immediately transfer pecans to a clean parchment paper. Let cool completely.

Meanwhile, cook the steaks. Preheat grill to medium-high heat. Combine the ancho chile pepper - salt in a small bowl. Season both sides of the steaks with the chili seasoning mix. Grill steaks until desired degree of doneness. Remove from heat and let rest 10 minutes. Slice steaks across the grain.

Assemble the salads. Plate about 1 ½ - 2 cups kale per portion, and top with butternut squash, spiced pecans, cherry tomatoes, sliced pear wedges, and steak. Sprinkle blue cheese and drizzle remaining dressing. Serve.