Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Step 2

Toss the squash with the olive oil, maple syrup, salt and cinnamon. Place on a baking sheet and roast until tender (about 20 minutes), flipping the slices halfway through.  In the last 3 minutes of roasting add the pumpkin seeds to the sheet pan.

Step 3

Meanwhile in a large bowl, whisk together the olive oil, vinegar, pomegranate molasses, mustard, shallot, salt and pepper.

Step 4

When the squash is tender and pumpkin seeds are toasted remove baking sheet from oven and set on wire rack to cool.

Step 5

Meanwhile toss the kale with the vinaigrette using your hands to gently massage and soften the kale. Top with the squash, persimmon slices, pomegranate seeds and toasted pumpkin seeds.

Step 6

Serve immediately.