Bake the delicata squash at 425°F for 30 minutes, flipping half way.
Make the salad dressing: In a mason jar or bowl, add the olive oil, apple cider vinegar, minced garlic, dijon mustard, salt and pepper. Seal the lid and give it a good shake. Set aside for now.
Pomegranate: Slice the top stem off. Use knife to make slits along the white ridges all the way to the bottom. Use hands to peel open sections. Pull the pomegranate seeds out and place in a bowl. Discard any white pieces before adding to the salad.
Massage The Kale: Wash and dry the kale, then add to a large bowl. Add 1 Tbsp olive oil and sprinkle some sea salt in to the bowl. Use your hands to squeeze the kale and "massage" it for 2-3 minutes. This will help to break down the kale and make it easier to digest.
Assemble The Salad: Add the kale to the serving bowl. Top with roasted delicata squash, quinoa, pomegranate, sliced red onion and feta cheese. Drizzle the dressing overtop and toss everything together. Serve and enjoy!