Preheat oven to 425°F
Rinse rice in a strainer and add to a medium sized pot along with 3.5 cups of water, bring to a boil
Once boiling, reduce heat to simmer and cook rice for about 45 minutes
While the rice is cooking, prepare the butternut squash
Peel the squash, cut in half lengthwise and scoop out the seeds
Chop the squash into 1/2" bite-sized pieces
Arrange squash on a baking tray, toss with 1 tbsp olive oil and salt, roast in preheated oven for about 30 minutes
While squash and rice are cooking, saute the kale in 1 tsp olive oil until wilted and bright green
Prepare the pomegranate seeds using this method - its so easy, I promise! Make the dressing by adding all ingredients except oil to a small bowl
Whisk dressing ingredients to combine, then while whisking pour in olive oil
Once rice and squash are done, add all salad ingredients except pomegranates, to a large bowl and stir to combine.
Add dressing to salad and stir to combine
Fold in pomegranate seeds and pecans, saving a few to sprinkle on top if desired