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Preheat the oven to 400 F.
Dice the butternut squash and add to a baking sheet with parchment paper. Drizzle with olive oil, cinnamon, salt, and pepper. Roast for 30 minutes until golden brown and tender.
Cook the wild rice in a pot according to bag instructions.
Quickly pickle some red onion by slicing it and adding it into a small bowl covered in apple cider vinegar. Let them sit for 5 minutes.
Cut up the kale, crumble the feta.
Make the dressing by adding all ingredients to a bowl or mason jar and mixing.
Add the squash, wild rice, kale, feta, onions and pistachios to a large salad bowl. Pour the dressing on top of the salad and toss.