Tuscan Kale and Butternut Squash Salad with Brussels Sprouts and Grapes

6 cups black Tuscan kale, julienned (1/4-inch strips)

3 cups butternut squash cubes, roasted

2 cups red seedless grapes, halved

2 cups white corn kernels

2 cups diced radicchio

2 cups shaved Brussels sprouts

1 cup toasted almonds, rough chopped

1 cup fresh parsley leaves

8 oz. red wine oregano vinaigrette

½ tbsp. kosher salt

1 tsp. ground white pepper