Combine 4 cups kale, 3 cups roasted butternut squash, and 2 cups cooked pearled couscous in a large bowl
Add ½ red onion, ¼ cup dried cranberries, and ¼ cup chopped pecans to the salad
Whisk together ¼ cup olive oil, 2 tbsp Dijon mustard, 2 tbsp maple syrup, juice of 1 lemon, and juice of 1 orange
Season the dressing with salt and pepper to taste
Pour the dressing over the salad and toss to combine
Serve immediately or store for meal prep
