Preheat oven to 425°F. Prepare butternut squash for roasting. Add diced squash to a bowl with avocado oil, turmeric, salt and pepper. Mix well with your hands and place on a large baking sheet in a single layer. Roast for 25 minutes or until golden brown.
Place all the dressing ingredients in a large Mason jar with a lid. Shake vigorously until blended and emulsified.
While the squash is roasting, prepare the greens and grains bowl. In a very large bowl add the kale, cooked kamut, pomegranate arils, dried cherries, goat cheese and pumpkin seeds. Add dressing to the salad and massage well with your hands. Massaging the kale well will help break down the tough fibers and make it very tender.
Once squash is done roasting, top the salad with the hot squash and additional goat cheese, pumpkin seeds, pomegranate and dried cherries, if desired.