Peel squash skin and cut into cubes. Toss with a tbsp of olive oil and the chili powder and mix well. Place on a baking sheet and cook at 400 for 30-35 min or until tender. Cut stems off of brussel sprouts, discard rough looking leaves, chop brussel sprouts in half. Toss brussel sprouts in olive oil and cook in skillet on medium heat until they have softened, but retain some firmness.
In a large bowl, combine brussel sprouts, squash, kale, feta, pomegranate, and hazelnuts leaving some for garnish. Drizzle with The Redheads Tasty Tahini, sprinkle with remaining pomegranate, hazelnuts and feta for garnish. Serve immediately!