Preheat the oven to 400 degrees F.
On a sheet pan, toss the butternut squash with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread into a single layer. Roast the squash until it is tender and lightly browned at the edges, about 25-30 minutes. (You don’t need to line the pan.)
Stir the breadcrumbs, pecans, lemon zest, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil in a small bowl.
Spread the breadcrumb mixture across a parchment paper-lined sheet pan. Bake in the oven it is golden brown and toasted, about 7-8 minutes.
For the vinaigrette, whisk together the garlic, mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil.
In a large bowl, toss the kale with the vinaigrette. You can massage it into the greens with your hands if you want. Then stir in the roasted squash, breadcrumbs, red onions, cranberries, pumpkin seeds, parmesan and parsley.
Transfer the salad to a serving bowl or onto plates and top with additional parmesan as desired.