Preheat oven to 425 F. Toss the sunchokes with oil and a pinch each of salt and pepper. Roast until golden brown, turning once through, about 8 to 10 minutes. Set aside.
In a jar or bowl, mix together the olive oil, lemon juice, cider vinegar, mustard, maple syrup and shallot. Season with a pinch each of salt and pepper, to taste.
In a nonstick skillet, heat the olive oil over medium high heat. Add the kasha, and toast for about 30 to 60 seconds until it smells toasty and nutty. Quickly transfer to a plate or bowl lined with paper towel.
To assemble, combine the brussels sprouts, sunchokes, pear and endive. Toss with the dressing and top with the cranberries, pecans and toasted kasha.