Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans

For the salad:

• 1 small butternut squash peeled, seeds removed, and chopped into 1/2-inch cubes
• 1 tablespoon olive oil
• Pinch of sea salt
• 1 small bunch lacinato kale Dino or Tuscan kale, finely chopped
• 1 lb Brussels sprouts finely chopped
• 1 cup pomegranate seeds from one large pomegranate
• 1/2 cup candied pecans
• 1/3 cup shredded Parmesan cheese

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic minced
• 2 teaspoons shallot minced
• salt and black pepper to taste