Kale Salad with Butternut Squash & Pomegranate Vinaigrette - Marla Meridith

Ingredients

• 1 bunch kale
• 1 cup cooked barley
• 1 bunch green onion, sliced small
• 6 ounces crumbled feta or goat cheese
• 1 (1 1/2 to 2 pounds) whole butternut squash
• 5 ounces unsalted butter
• 1/2 teaspoon salt
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1 1/2 cups pure pomegranate juice
• 1/3 cup grapeseed oil
• 1 tablespoon pure maple syrup
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 cup pomegranate seeds