Peel and remove the seeds of the butternut squash. Cut lengthwise into 1 cm [0.4 inches] thick slices. Place in a roasting dish with 2 tbsp of olive oil. Toss until the butternut squash is coated all over. Cook for around 30mins until tender and lightly browned.
Make the dressing by mixing together yoghurt, 3 Tbsp olive oil, lime juice, crushed garlic, sumac, cumin and honey. Season to taste.
Transfer the cooked butternut to a large serving plate. Add the roughly chopped kale and dressing. Toss together.
Make the Comté shavings by cutting cheese with a vegetable peeler.
Sprinkle the pomegranate, pecan, Comté shavings and coriander leaves on top of the salad.