Preheat the oven to 350 degrees Fahrenheit.
Place the cubed butternut squash on a baking sheet. Drizzle the squash with 2 tsp. olive oil and salt, then bake for 20 minutes until tender and golden in color.
While the butternut squash is in the oven, prepare the remaining ingredients. Remove the stems, and chop the leaves into bite-sized pieces. Place the chopped kale in a large salad bowl and sprinkle the leaves with a pinch of salt. With clean hands, massage the kale leaves by scrunching between your hands for about 1 minute. The kale will become darker in color when you do this.
Add the pomegranate seeds, pine nuts, and finely diced shallots to the kale.
In a blender combine the ingredients for the dressing and blend until thick and creamy.
Once the butternut squash is cooked, add it to the salad bowl along with the lemon & tahini dressing and toss until the leaves are coated. Serve.