Step 1

Preheat the oven to 375 degrees F. Place the diced squash on a baking sheet and toss with olive oil, salt and pepper.

Step 2

Roast squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork.

Step 3

Meanwhile, cook quinoa in broth according to package directions.

Step 4

While the squash and quinoa are cooking, combine dressing ingredients in a small bowl or jar and whisk until well combined.

Step 5

Place kale in a large bowl and pour on half the dressing. Massage leaves for about 2-3 minutes until softened.

Step 6

Next add cooked quinoa, squash, pomegranate seeds, dried cranberries, pumpkin seeds and feta cheese and mix until ingredients are equally distributed.

Step 7

Pour remaining dressing over the salad and mix until evenly distributed.

Step 8

Place salad in fridge for at least 30 minutes to allow flavors to come together.