Preheat the oven to 400 degrees Fahrenheit.
Cut the ends off the butternut squash.
Use a vegetable peeler
to peel the skin off.
Cut the squash in half and remove the seeds.
Cut the the squash widthwise into 1 inch strips and then cut each strip into 1 inch cubes.
Add the cubed squash to a bowl and add the oil, salt, pepper and garlic powder.
Roast on a baking tray lined with parchment paper for 25-35 minutes.
De stem and chop the kale into small pieces (see notes). Add to a colander and massage while running under warm water for about 1-2 minutes.
Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds and almonds to a large bowl.
Whisk together all of the dressing ingredients and pour on top when ready to serve.