In a small bowl, whisk together all salad ingredients and set aside.
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats for easy clean up.
On one baking sheet, spread the butternut squash and drizzle with 2 tablespoons of olive oil and season with salt and pepper. On the other baking sheet, spread the chickpeas and brussel sprouts and drizzle with 1 tablespoon of olive oil and season with salt and pepper.
Bake butternut squash for 30-40 minutes until golden-brown and cooked through. Bake chickpeas and brussel sprouts for 15-20 minutes until brussel sprouts are crispy and slightly browned. Let both cool.
In a large serving bowl, add kale. Massage kale with your hands for about 60 seconds. Massaging the kale allows it to become more tender and breaks down the fibers making it easier to chew and digest.
Top kale with cooled butternut squash, chickpeas, brussel sprouts, cooked quinoa, pomegranate and pumpkin seeds and feta. Drizzle with dressing and mix well to combine.
Enjoy!