In a saucepan, combine rice and water. Bring to a boil, then reduce to simmer and cook for 40 minutes, or as instructed on package. Fluff with a spoon and cover with a tea towel. Let rest.
Meanwhile, peel and chop the butternut squash into small bite-sized cubes. Place on a baking sheet and drizzle with oil and sprinkle with salt and pepper. Bake for 30 minutes, or until lightly golden and cooked through.
Prepare vinaigrette by combining all dressing ingredients in a small mixing bowl. Whisk to combine.
Add celery, kale, and parsley to a large mixing bowl. Toss in cranberries and pecans, and then add rice and butternut squash. Drizzle with vinaigrette and toss gently to combine.