In a small bowl or jar, combine olive oil, spicy brown or Dijon mustard, freshly squeezed lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, and a pinch each of salt and black pepper. Whisk or shake vigorously until the dressing comes together. Taste and adjust the sweetness or acidity if needed. I personally like to use spicy brown mustard here for a deeper flavor.

Cook the pearl couscous according to the package instructions, using water or for added flavor, vegetable stock. Once it's tender, drain if necessary and spread out to cool to room temperature. Cool couscous works best for the salad texture.

Chop the kale leaves (stems removed) and slice the red onion thinly. If your butternut squash isn't cooked yet, cube it and either pan-fry or roast until tender and slightly golden. Let everything cool to room temperature.

Place the chopped kale in a large mixing bowl. Add a spoonful of the dressing prepared in Step 1 and gently massage the leaves with your hands for 1-2 minutes until they start to soften and darken. This helps make the kale more tender and flavorful. I find massaging the kale really makes the salad more enjoyable!

To the bowl with massaged kale, add the cooled pearl couscous, cooked butternut squash, dried cranberries, chopped pecans, and sliced red onion. Gently toss all ingredients together to evenly distribute.

Pour about 1/3 cup of the prepared dressing over the salad, or adjust to your liking. Toss well so all components are lightly coated. Serve the salad cold and enjoy right away, or refrigerate for later. For extra brightness, I like to drizzle just a bit more fresh lemon juice before serving.