Place a cast iron pan over high heat on your stove. When it's blisteringly hot, toss in the pecans and toast them, stirring frequently, until they release their aroma. Transfer them with a slotted spoon to a plate, and allow them to cool.
Cut off the bulbous bottom of the squash, and reserve it for another use. Peel the top part of the squash, and chop it into ¼-inch dice
Toss the kale into a mixing bowl, toss in the squash, apples, beets, cranberries, sultanas, mint and toasted pecans until well mixed. Then arrange on a serving platter.
In a separate bowl, whisk together the kombucha, honey, mustard and shallot. When uniformly mixed, whisk in the olive oil. Dress the salad with the kombucha vinaigrette and serve.