If your squash is raw, a simple way to prep butternut squash is by roasting in the oven. Preheat the oven to 400 degrees F, then toss the butternut squash cubes in 1 tbsp of olive oil with a pinch of salt and black pepper. Place in a baking pan and position on a center rack in the oven and let it roast for about 15 mins or until just tender.
In a large bowl, combine the kale, oil, and salt. Using your hands, massage the leaves, rubbing them with the oil and salt until they become softer, smaller, and darker, about 2 minutes.
Add the roasted squash, pumpkin and pomegranate seeds and gently toss to combine.
Add the vinegar and toss again.
Check the seasonings, adding a little more oil and/or vinegar, if needed.
