Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Prepare the butternut squash by placing the diced cubes onto the baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, toss to coat and arrange in an even layer.

Roast for 30–35 minutes, or until tender and caramelized, then set aside to cool.

Whisk together the dressing ingredients in a large serving bowl. Add the chopped kale and massage the dressing into the leaves for 1-2 minutes.

Combine by adding the cooked quinoa and cooled butternut squash on top of the kale. Toss carefully to blend without breaking apart the squash.

Garnish the salad by sprinkling pomegranate arils and crumbled feta cheese over the top. Serve at room temperature or chill in the fridge.