Preheat oven to 400°F (200°C).
Add potatoes and butternut squash to a roasting pan. Toss with 1 tbsp olive oil, nutmeg and salt. Roast for 40-45 minutes, flipping halfway through. Remove from oven and allow to cool slightly for 10-15 minutes.
In a small bowl, whisk together remaining olive oil, vinegar, sugar, mustard and honey.
Transfer roasted squash and potatoes to a large bowl and add kale. Add dressing and gently mix. Top with crumbled feta and pumpkin seeds. Serve warm or cool.