Preheat the oven to 200c.
Mix the squash with the maple, olive oil and spices, season and roast on an oven tray for 35 mins until cooked through.
Meanwhile, prepare the kale. Combine the olive oil, apple cider vinegar, dijon mustard and a pinch of salt and pepper to a jar with a tight fitting lid. Shake to combine.Massage through the kale and add the pomegranate.
Mix the pumpkin seed ingredients together and toast for a few minutes in a hot pan, leave to cool
Mix everything together and serve.