Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter. Drizzle half the vinaigrette over the kale and massage it into the kale with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.
Calories: 285kcal | Carbohydrates: 21g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 22mg | Potassium: 575mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14403IU | Vitamin C: 41mg | Calcium: 87mg | Iron: 1mg