Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Add the butternut squash to a large bowl and toss with one tablespoon of olive oil then generously season with salt and pepper.

Arrange the squash on your prepared baking sheet and bake for 25-30 minutes or until the squash is tender. Set it aside to cool once done.

Bring 1½ cups of water (or chicken broth) to a boil on the stove. Once boiling, add the couscous and reduce the heat to low. Cover and let simmer for 10-12 minutes or until the couscous is soft and tender and all the liquid has been absorbed.

Once done, remove from the heat and set it aside to cool completely.

While the squash and couscous are cooling, whisk the vinaigrette ingredients together in a measuring glass or jar.

Place the kale leaves in a large serving bowl and add a small amount of the vinaigrette. Using both hands, gently rub the leaves together for at least 5 minutes. The kale should begin to soften, shrink in size and turn vibrant green.

Once cooled, add the butternut squash, couscous, dried cranberries and red onions to the bowl with your kale and pour your desired amount of vinaigrette over the top. Toss until the salad is fully coated then taste and adjust the salt and pepper, if needed.

Serve immediately or cover and let the salad chill in the refrigerator for 30 minutes - 1 hour. Garnish each individual portion with toasted pecans before serving.