1. Stack a few kale leaves, roll and slice into thin ribbons. Repeat with remaining kale.
2. Preheat oven to 400°. Toss the delicata squash in oil to coat and season with salt and pepper. Place on a parchment lined baking sheet in a single layer and roast for 15-20 minutes, until a fork easily pierces the flesh and they are lightly browned. Allow to cool.
3. Put kale in a large mixing bowl and add salt, massaging it into the kale until the leaves turn bright green and soften, about 2 minutes.
4. Stir in all of the remaining ingredients except for squash, and toss to combine. Serve at room temperature topped with pomegranate arils and squash. Top with steak and/or goat cheese if using. This salad will keep for several days in the refrigerator.