Wash and pat kale dry; slice into ribbons from top to bottom, avoiding including the stem near the base. Chop butternut in half so the long neck part is separated from the rounder part that holds the seeds. Chop the neck in half lengthwise, peel and dispense of the skin, and then continue to use the peeler to make long, wide shavings. Turn the squash frequently as you peel to keep slices even in size. Toss with kale, pomegranate, toasted pecans, and dressing.