Peel butternut squash and cut into 1/2 inch (1.5 cm) cubes.Toss with canola oil, salt and pepper and arrange on large baking sheet. Roast until squash is tender and lightly browned, 35 to 40 minutes.
Kale
Meanwhile, wash and remove large stems from kale and chop into bite sized pieces.Place kale in large bowl. Toss and drizzle with lemon juiceand a pinch of salt. Soften the kale by rubbing kale leaves with lemon juiceand salt until starting to wilt, color deepens and leaves become shiny.
Vinaigrette
To make vinaigrette combine all ingredients in a jar, sealand shake. Taste and adjust as desired. Serve on the side.
Assemble
It's up to you - toss it all together in a large bowl or arrange on large platter. To arrange on platter, place kale on platter, add whole grain in center, add squash and red cabbage around grains. Garnish with pepitas, cranberries and feta cheese.