Pour 1 c. POM Wonderful 100% Pomegranate Juice into a small pot and place over medium heat. Simmer for 10-15 minutes, or until mixture has reduced to about 1/4 it's original mixture. Remove from heat. Set aside to cool.
In a nonstick skillet over medium-high heat, saute butternut squash in oil until squash is tender. Add pre-cooked lentils and remaining 1/2 c. POM Wonderful 100% Pomegranate Juice and simmer until all juice has been absorbed by butternut squash and lentils.
Arrange salads with a bed of baby spinach and top with the lentil butternut squash mixture, shredded kale, and fresh pomegranate arils.
Drizzle cooled pomegranate reduction over the whole salad.