Preheat oven to 350F. Line a large-baking-sheet with parchment-paper & also add butternut-squash-cubes. Drizzle with olive-oil, honey or maple syrup, pepper and salt. Toss to coat the butternut-squash with all the oil. Roast for half an hour, flipping halfway through. Butternut-squash is done fork-tender.
Even though butternut squash is cooking, then you can toast-pecans, add the pecans into a pan and put over medium-heat, stirring occasionally for 4-5minutes till they are slightly golde- brown.
Once golden-brown, then turn off the heat and stir in a teaspoon or 2 of maple-syrup to coat the pecans, followed with a sprinkle of sea-salt. Remove from heat & let it cool.
Shred your brussels-sprouts: shave the brussels-sprouts using a food-processor together with the slicing attachment then pulse till the brussels-sprouts have been thinly sliced. (If you do not have a food-processor, don't hesitate to use a sharp-knife to slice. Add shredded-brussels sprouts into a large-bowl).
Combine the dressing ingredients together in a small-bowl till smooth, tahini, olive-oil, garlic, fresh lemon-juice, caper-brine, diced-capers, dijon-mustard, freshly-ground black-pepper and warm-water. Taste & add a pinch of salt if needed.
Pour dressing brussels-sprouts and toss with tongs to coat the brussels. Before you put in anything else, I highly recommend tasting the brussels to find out whether they're salty enough for your own liking. Otherwise, season with a little freshly ground pepper and salt. Next, you may opt to serve this onto a bowl or platter.
If making in a bowl: stir in the cubed roasted butternut-squash, pomegranate-seeds, apple slices, chopped dates, shaved parmesan and toasted pecans. Gently toss again so that everything is combined.
If make on a platter: add every one the brussels-sprouts covered with dressing into a massive platter. Top with roasted butternut-squash, subsequently pomegranate-seeds, apple pieces, chopped-dates, shaved manchego and ultimately, the toasted pecans.