0 Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
1 Toss the cubed butternut squash with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon coarse sea salt, and pepper, then spread it onto the baking sheet. Bake at 400°F for 25-30 minutes, until the butternut squash is soft, then remove from the oven.
2 While the squash is baking, make the vinaigrette by whisking together the vinegar, maple syrup, and mustard in a bowl, then slowly drizzling in the olive oil, stirring constantly until fully combined.
3 Heat the remaining 1/2 tablespoon of olive oil in a skillet with a matching lid over medium heat, then add the kale and remaining 1/2 teaspoon salt and toss to combine. Place the lid on the skillet and cook for one minute, then remove the lid, stir the kale and cook for an additional minute, until bright green and lightly wilted. Remove the kale from heat and toss with 1/4 cup of dressing.
4 To plate the salad: place the kale in a bowl or on a large plate, then top with the butternut squash, apples, pecans, and pomegranate seeds. Drizzle with additional dressing as needed and serve!
