1 large butternut squash or pumpkin, peeled and cut into cubes
1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
Freshly ground black pepper
1/2 head of garlic
1/2 cup raw pumpkin seeds or sunflower seeds
Fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
About 2 large bunches of kale), stemmed, leaves thinly sliced
Seeds from 1 pomegranate seeds
Prepare the dressing up to 3 days ahead. Cover and chill. The day before, roast the garlic and squash and slice and mince the kale. Place separately in airtight containers and chill. Toss the salad together 30 minutes ahead and keep it at room temperature.
Roast squash & garlic
On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place the garlic on a sheet of aluminum foil, and drizzle with 1 tsp. oil, wrap securely in foil and place on a baking sheet with squash. Roast at 220C, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from the oven and set aside to cool.
Prepare the dressing
Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
Massage the kale
In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Toss the salad
Add roasted squash, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with seeds.