Preheat the oven to 350 degrees F. In a small bowl, mix together the extra virgin olive oil and maple syrup. Add the pecans and toss to coat. Add the chopped rosemary and salt, toss again, and arrange evenly on a baking sheet. Bake for 10 minutes, gently stir, and bake for another 5-10 minutes until just golden brown. Allow to cool.

Turn up the oven heat to 425 degrees F. Arrange the butternut squash cubes evenly on a baking sheet. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and toss so that the squash is evenly coated. Bake for 40 minutes, stirring halfway through.

Add the de-stemmed and thinly sliced kale to large bowl. Drizzle with extra virgin olive oil and sprinkle with salt. Massage the kale with your hands until softened.

Add all dressing ingredients to a small bowl (or jar) and stir (or shake) until well combined.

To the bowl with the kale, add the pomegranate seeds, crumbled cheese, roasted butternut squash, coarsely chopped pecans, and dressing. Toss everything together and add more salt, if needed, to taste. Enjoy!