Preheat large skillet over medium high heat. Add oil and heat.

Sprinkle squash pieces with salt and pepper. Add to the skillet and cook for 4-6 minutes on each side, until they are lightly browned and soft. Set aside.

In a small saucepan, add water and uncooked quinoa. Bring to a boil. Once boiling, reduce heat to low and cover with a pan. Cook for 15-20 minutes, until quinoa is cooked through and fluffy and the water is absorbed.

In a small skillet over low heat, add unsweetened coconut. Toast coconut for 3-5 minutes, until light golden brown, making sure to mix with a spatula often so the coconut does not burn.

In a large bowl, toss together kale, pomegranate, acorn squash, coconut and quinoa until combined. Add a few extra pomegranate seeds on top for a festive look.