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Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with foil.\n<\/p>\n<\/li>\n
Toss butternut squash cubes with olive oil, everything seasoning, and rosemary in a large bowl. Pour onto the prepared pan in a single layer.\n<\/p>\n<\/li>\n
Roast, uncovered, in the preheated oven until squash is fork tender, 20 to 25 minutes. Place in the refrigerator to cool, about 15 minutes.\n<\/p>\n<\/li>\n
Stack kale leaves, roll up tightly, and cut across the roll in 1\/8-inch slices, creating thin shreds (chiffonade). Place shreds in a large salad bowl. Add cabbage, apple, and pomegranate seeds, and butternut squash to the salad bowl.\n<\/p>\n<\/li>\n
For vinaigrette, pour pomegranate juice, olive oil, and red wine vinegar into a jar with a tight-fitting lid. Add Dijon mustard, garlic, honey, and a little salt. Close the lid and shake vigorously. Taste, and adjust honey and salt, if necessary.\n<\/p>\n<\/li>\n
Pour vinaigrette over salad and toss. Garnish with walnuts, feta, and red onion, to taste.\n<\/p>\n
This recipe was developed using pre-cut butternut squash.\u00a0If using a whole, uncut squash, add some preparation time for peeling and cubing it.<\/p>\n<\/div>\n