Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

Slice the delicata squash into half-moons, about ½ inch thick, and toss with olive oil, salt, pepper, and chili powder. Spread evenly on the baking sheet.

Roast the squash for about 15 minutes, until golden brown and tender.

In a mason jar, combine olive oil, maple syrup, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper. Seal and shake until well mixed.

In a large mixing bowl, add chopped kale as the base, then combine with roasted delicata squash, cooked farro, goat cheese, and pomegranate arils.

Pour the dressing over the salad mixture and toss gently to combine.