Preheat the oven to 400°F then line a baking sheet with parchment paper. Chop off the stem of the squash, slice in half then use a spoon to scoop out the seeds and flesh. Cut each side into 1/2-inch pieces then arrange on the baking sheet. Lightly spray or coat each piece with high heat oil and sprinkle with salt & pepper. Bake for 12 minutes on each side, until tender and light golden brown.

Meanwhile, prepare the salad by placing the kale in a large bowl. Pour in the olive oil, juice of 1 lemon and a pinch of salt. Massage it into the kale for about 1 minute. Top with diced apple and pomegranate arils then set aside.

Prepare the dressing by combining all of the ingredients into a blender. Blend on high until smooth. Add more water as needed to thin. Transfer to a small container and set aside.

Once the squash is done, place it in the bowl with the kale and toss to combine. Top with turmeric dressing, serve immediately and enjoy!