Add all dressing ingredients to a blender or jar, and mix together well.
Destem kale, and then very thinly slice. Add to a salad bowl.
Use a mandolin or food processor to very thinly slice brussels sprouts, and add to the kale.
Pour dressing over kale and sprouts, and massage in to completely coat, and then cover the salad and allow to soak for 4-5 hours, or overnight.
Preheat oven to 450 degrees F.
Peel butternut, cut into quarters lengthwise, and then thinly slice squash. Add to a baking sheet, drizzle with olive oil, and lightly season with sea salt and black pepper.
Roast squash for 25 minutes.
Prepare pomegranate by removing arils (see a tip for doing this mess free ). Prepare the orange by slicing the skin and pith off around the orange, then cutting out the segments.
Thinly slice red cabbage.
When ready to serve the salad, toss the red cabbage into the kale mixture, then top the salad with warm squash, pomegranate, oranges, and nuts.