1. In a large bowl, whisk lemon juice, honey, chili flakes and oil. Add kale and toss well to mix. Set aside.

2. On a sheet pan, roast squash in a 400°F oven for 15 minutes. Let cool.

3. Add cooled squash to kale mixture along with chicken, cashews and pomegranate seeds. Toss well to combine ingredients before serving.