Preheat oven to 450 degrees. Remove outer leaves of Brussels sprouts and trim bottoms, cut in half. Peel Butternut squash and slice into even pieces. Place sprouts and squash in a large bowl and toss to combine with olive oil, salt, pepper, and red pepper flakes. Spread in a single layer on a sheet tray and bake for 20 minutes, or until golden.

Wash kale and tear leaves from stems, tearing leaves into bite-sized pieces. Place in a large bowl and set aside

Wash radicchio and tear leaves into bite-sized pieces. Set aside separately from the kale.

Thinly slice red onion into rings. Set aside.

Break up pecans by hand so they have irregular edges and shapes. Over medium-low heat, melt butter in a skillet, and add the pecans. Add salt, black pepper, sugar, and cayenne pepper. Stir pecans in the melted butter until golden and fragrant, about 3-5 minutes. Remove pecans from the skillet and set on a paper-towel-lined plate. Set aside.

Pour all ingredients except for the olive oil into a skillet on medium heat. Whisk to combine and bring to a simmer. Once simmering, whisk in olive oil and keep whisking, let simmer for one minute. Remove from heat, and pour dressing into a heat-proof measuring cup.

Pour ⅓ of the hot dressing over the kale and massage until the kale is tender and slightly wilted.

Add radicchio and toss by hand to combine.

Then, add the apple and onion slices, pour another 1/3 of the dressing, and toss by hand to combine.

Finally, add roasted veggies and add the last 1/3 of the dressing. Gently hand mix to combine.

Just before serving, add pecans and shaved parmesan.