Preheat oven to 325°F / 160°C. Place pecans on a rimmed baking sheet and roast for 7-10 minutes until fragrant. Remove from oven and set aside. Turn up the oven to 400°F / 200°C. Cut the butternut squash into bite-sized cubes and place on a rimmed baking sheet. Roast for 20-30 minutes until the squash is tender and golden. Remove from oven and let cool.
Cut the radicchio and endive into desirable pieces. Chop the apple and parsley. Add everything to a large salad bowl.
Put all of the dressing ingredients in a jar and shake well to combine. Pour dressing over, toss to combine.
Say thank you and enjoy!