Shave the Brussels sprouts. Trim the ends and remove any damaged outer leaves. Then slice the sprouts very thinly with the mandoline and its guard. Thin slices create a lighter texture and help the dressing coat everything evenly.
Prepare the pear. Wash and dry the pear, then shave it into thin slices with the skin on. Finally, shave the Parmesan into ribbons with a vegetable peeler.
Shave the butternut squash. Peel the squash and remove the seeds. Using a mandoline fitted with its safety guard, shave the squash into thin ribbons. Alternatively, use a vegetable peeler. Stop when the remaining piece becomes too small to hold safely.
Make the dressing. In a small bowl, whisk together the lemon juice, lemon zest, mustard, maple syrup and salt. Then gradually whisk in the olive oil until the dressing looks smooth and slightly creamy. Taste it, and add a drop more maple syrup if you like it sweeter.
Assemble the salad. Spread the baby spinach over a wide platter. Drizzle with some dressing. Add the squash and sprouts. After that, arrange the pear slices in overlapping layers, then scatter the blueberries, dried cranberries and pecans over the top. You can drizzle every layer with some dressing.
Finish and serve. Drizzle with the remaining dressing and top with Parmesan shavings. Serve right away while the spinach is fresh and the textures are crisp. For a casual version, simply toss everything together in the bowl.
