Preheat the oven to 425°F and line a sheet pan with foil.

Toss the cubed butternut squash with 1 tablespoon of the olive oil and the salt, then spread in a single layer on the pan.

Roast for 25 to 30 minutes, stirring once halfway, until the edges turn golden and a fork slides in easily.

Let the squash cool on the pan for 10 minutes.

Massage the chopped kale with the remaining 1 tablespoon olive oil for 1 minute, until the leaves darken and soften.

Whisk the maple syrup and apple cider vinegar together in a small bowl.

Combine the massaged kale, roasted squash, pomegranate arils, feta and pepitas in a large bowl.

Drizzle with the maple dressing and toss gently to combine.

Serve warm or at room temperature; this is one of the few salads here that still tastes good after sitting out through a long dinner.