In a medium bowl or jar, combine olive oil, spicy brown mustard, lemon juice, orange juice, honey, apple cider vinegar, and crushed garlic. Whisk until smooth.

Set the dressing aside to allow flavors to meld.

In a large mixing bowl, add chopped kale and pour a spoonful of dressing over it. Massage the kale for 2-3 minutes until tender.

In a medium saucepan, bring salted water to a boil. Add pearl couscous, reduce heat, and simmer for 8-10 minutes until al dente. Drain and cool.

Preheat oven to 400°F (200°C). Peel and dice butternut squash. Toss with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

In the bowl with massaged kale, add cooled couscous, dried cranberries, chopped pecans, and sliced onion. Gently fold in roasted butternut squash.

Drizzle desired amount of dressing over the salad and toss gently to combine.

Serve immediately or chill for 30 minutes before serving to enhance flavors. Store leftovers in an airtight container for up to 5 days.