To toast the pepitas, combine the pepitas, 1 teaspoon olive oil, ¼ teaspoon each salt and cinnamon in a small skillet. Stir to combine, and cook over medium heat until the pepitas are starting to turn golden on the edges and making little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and set aside.
When the wild rice is finished cooking and still warm, stir in the kale, half of the green onions, and all of the ginger dressing. Spread the mixture over a large serving platter (or use a large serving bowl, if need be).
Arrange the butternut squash over the wild rice mixture. Crumble the goat cheese on top with a fork. Top with the pomegranate arils, toasted pepitas, and the remaining green onions. Serve.
This salad is good warm or at room temperature. It will keep well in the refrigerator for up to 5 days. Gently reheat leftover servings in the microwave, if desired.
