Preheat the oven to 350 degrees Fahrenheit.
lace the cubed butternut squash on a baking sheet, drizzle with 2 tsp olive oil and salt and bake in the oven for 20 minutes until tender and golden in colour.
While the butternut squash are baking, 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 it between your hands for about 1 minute. The kale will become darker in colour 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.