In a medium jar, combine olive oil, spicy brown mustard, lemon juice, fresh orange juice, honey, apple cider vinegar, crushed garlic, and a pinch of salt and pepper. Shake vigorously for about 30 seconds until blended.

In a saucepan, bring vegetable broth to a boil. Add pearl couscous, reduce heat to a simmer, cover, and cook for 8-10 minutes until tender. Remove from heat and let cool.

In a large bowl, add chopped kale. Drizzle some dressing over kale and massage it for 1-2 minutes until vibrant and slightly wilted.

Add cooled couscous, dried cranberries, chopped pecans, sliced red onion, and diced butternut squash to the kale. Pour in remaining dressing and toss gently.

Transfer to a serving platter and serve cold or at room temperature. Allow to sit for 30 minutes before serving for best flavor.