winter crunch salad

0 Heat the oven to 400°F. Peel, seed, and slice the squash into 3/4-inch cubes, if needed. 
1 Arrange the squash on a baking sheet, drizzle with 2 tablespoons of the oil, and season with 3/4 teaspoon of the salt and several grinds pepper. Roast for 25 minutes. 
2 Meanwhile, in a small bowl, toss the pepitas with the remaining 1 teaspoon oil. Season with the cumin, ginger, and remaining 1/4 teaspoon salt. Toss to coat. 
3 Remove the squash from the oven, flip, and push to one side of the baking sheet. Add the pepitas and return the baking sheet to the oven. Bake until the squash is tender and the seeds are lightly toasted, 8 to 10 minutes more. 
4 If starting with a whole pomegranate, it's time to de-seed it. (Use your preferred method, or see my suggestions above). Then, place a few handfuls on a piece of lightly damp cheesecloth. Fold up the cheesecloth and wring out the seeds into a large liquid measuring cup until you have 1/4 cup juice.  Reserve the remaining seeds for topping the salad. 
5 Add the juice to a blender along with the oil, vinegar, shallot, fresh ginger, Dijon, honey, and a pinch of salt. Blend until smooth. Taste and season with more salt as needed. 
6 Add the kale to a large bowl. Drizzle with some of the dressing and toss to coat. Add the squash, pepitas, pomegranate seeds, and feta, Season with salt and pepper, to taste. Drizzle with more dressing.