Prepare the butternut squash: use a large knife to carefully slice the squash in half lengthwise. Scoop out the seeds. Season the inside of the squash with salt and pepper. Place the squash cut-side down on the baking sheet. Bake for 30-45 minute or until flesh is easily pierced with a fork. Let squash cool. Use a pairing knife to cut away the peel and stem. Slice the squash in ½ -inch wide half-moons.
Whisk together all the vinaigrette ingredients. Set aside.
Massage the kale so that it is tender. Add the kale to a large bowl and drizzle with a few tablespoons of the vinaigrette. With clean hands, gently massage the leaves by crunching the leaves until they just begin to wilt. Note: If using fresh spinach, skip this step.
Reserve a few tablespoons of pecans, cranberries and apples for topping the salad.
Add the kale; and remaining pecans, cranberries and apples to a large salad bowl. Drizzle with a ¼ cup of the vinaigrette. Toss the salad well. Top with the sliced squash and reserved toppings. Use a vegetable peeler to shave parmesan on top of the salad. Serve salad with remaining vinaigrette, as needed.