In a small skillet add the maple syrup, about 1 tablespoon water and bring it to a boil. Cook for 3 minutes till it starts to thicken. Take it off the heat and add the pumpkin spice and almond slices. Mix the sliced almonds well till we coated and leave it to cool.
To make the dressing blend all the ingredients until smooth. Add water to thin as needed.
Poach or grill the salmon according to the package instructions, about 4 minutes each side. Set aside.
Heat the oven to 375F. Place the delicate squash and brush with olive oil. Bake for 8-10 minutes till cooked, but still firm.
Meanwhile, in a large salad bowl massage half the dressing with kale leaves. Let it sit for 10-15 minutes allowing the leaves to soften (this also makes it easier to eat raw kale). Right before serving add the sliced almonds, delicate squash slices, pomegranate and gruyere if using and serve with the salmon.
Pour the remaining dressing over the salad if needed, tossing to combine. Enjoy!