1In a large pot of salted water, cook the quinoa for 10-12 minutes, or until tender and there is no longer a white spot in the middle of each seed. Drain well in a sieve and return to the pot; cover with a tea towel and set aside to cool. Transfer to a bowl.
2Meanwhile, spread the squash out in a single layer on a baking sheet, drizzle with oil and toss to coat; roast at 425?F for 30 minutes, or until tender and golden. Roughly chop or thinly slice the kale leaves, discarding the stems. Pile the kale over or alongside the quinoa; add the roasted squash and avocado to the bowl. To make the dressing, shake all the ingredients up in a jar; drizzle over the (untossed) salad and sprinkle with pomegranate seeds. Serves 4-6.