Preheat the oven to 375°F and prepare a baking sheet with parchment paper.

Peel and slice the root vegetables into small wedges or cubes about ½ inch thick. Slice the squash in half, scoop out the seeds and slice into ½ inch thick slices, making half-moons. Place all the vegetables in a bowl and drizzle with half the Toscano olive oil. Toss well to evenly coat in oil and spread on the prepared baking sheet. Bake in prepared oven for 25 to 30 minutes, until the vegetables are golden on the edges and easily pierced with a fork. Remove from oven and let cool. Place the pecans in a dry frying pan and toast over medium heat, until fragrant, about 3 minutes, then set aside.

While the vegetables are roasting, remove the kale stalks, and rip leaves into small pieces. Add to the mixing bowl, along with the remaining olive oil, lime juice and sea salt. Massage the kale well, until all the oil is absorbed, and the leaves are glossy and bright green.

In a small bowl or liquid measuring cup, whisk together all the dressing ingredients until smooth and emulsified.

Pour one quarter of the dressing over the massaged kale and toss to combine, evenly coating the kale in dressing. Divide the kale between two serving plates. Top with roasted vegetables, and toasted pecans. Drizzle generously with remaining dressing and serve immediately.

The salad once prepared is best enjoyed the day it is made. The root vegetables, kale and dressing will each store separately in airtight containers for up to one week in the fridge.