Preheat the oven to 450F. In a large bowl, toss the squash with the oil. Spread onto a large baking sheet lined with parchment paper. Roast 20 minutes, until squash is golden and cooked through.
In a large bowl, add the kale and salt. Use your hands to “massage” the salt into the kale, until the kale is bright green and silky-soft. Add in the roasted squash, feta cheese and pumpkin seeds.
To make the dressing, in a mason jar (with a tight-fitting lid), add all of the dressing ingredients and shake vigorously, until combined. Toss with the Citrus Walnut Vinaigrette.