Preheat oven to 425° F.
Wash squash and slice into 1/2" round slices. Scoop out the seeds.
Line a baking sheet with parchment paper and transfer squash. Drizzle with 1/2 tbsp of olive oil and sprinkle with salt. Using your hands coat squash evenly. Then, arrange on a single layer and bake for about 20 minutes or until squash is tender.
Meanwhile, wash the kale and place it in a medium bowl. Drizzle with 1/2 tbsp of olive oil and sprinkle with a pinch of salt. Massage leaves until tender. Assemble kale on the serving plate.
Once the squash is ready, let it cool to room temperature. Then, arrange slices on top of the kale.
Top salad with pomegranate seeds and pecans. Drizzle balsamic vinaigrette right before serving. Enjoy!
