In a medium bowl, combine ¼ cup of olive oil, 2 tablespoons of spicy brown mustard, 2 tablespoons of lemon juice, and 2 tablespoons of fresh orange juice. Add 1 tablespoon of honey, 2 tablespoons of apple cider vinegar, and 1 clove of minced garlic. Season with salt and pepper to taste. Whisk or shake until well blended and smooth.

Take a large bowl and add the chopped kale leaves. Drizzle about a tablespoon of the prepared dressing over the kale. Massage the leaves for about 1-2 minutes until they soften and darken.

Bring a pot of salted water to a boil, then add 1 cup of pearl couscous. Cook about 8-10 minutes until tender but still slightly chewy. Drain and rinse under cold water.

Preheat your oven to 400°F (200°C). Peel and dice 1 cup of butternut squash into small cubes. Toss with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and caramelized.

In the bowl with the massaged kale, add the cooled pearl couscous, ½ cup of dried cranberries, ½ cup of chopped pecans, the diced red onion, and the roasted butternut squash. Pour about ⅓ cup of the dressing over the mixture and gently toss.

Taste the salad and adjust the seasoning and dressing as needed. Serve chilled or at room temperature.