Preheat the oven to 375 degrees F.
Cook quinoa in broth according to package directions.
Mix diced squash with olive oil, salt and pepper. Roast squash for 30 minutes or until soft and tender when pierced with a fork.
Meanwhile, combine dressing ingredients in a small bowl or jar and whisk until well combined.
Place kale in a large bowl and pour on half the dressing. Massage leaves for about 2-3 minutes until softened. Next add cooked quinoa, squash, pomegranate seeds, dried cranberries, and feta cheese and mix until ingredients are equally distributed.
Pour desired amount of remaining dressing over the salad and mix.
Place salad in fridge for at least 30 minutes to allow flavours to come together.