Ingredients:

  • 1 lb (450g) butternut squash, cubed into ½-inch pieces
  • 1 cup (150g) Brussels sprouts, halved
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 4 cups (120g) lacinato kale, stems removed and chopped
  • 1 medium (150g) Honeycrisp or Fuji apple, thinly sliced
  • ½ cup (60g) dried cranberries, unsweetened
  • ½ cup (65g) raw pecans or walnuts, toasted
  • ¼ cup (30g) pumpkin seeds (pepitas)
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) Dijon mustard
  • 1 clove (3g) garlic, minced
  • Pinch of salt and pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss cubed butternut squash and halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper on the baking sheet.
  3. Spread vegetables in a single layer and roast for 25-30 minutes, tossing halfway through, until edges are mahogany-colored and sprouts are charred.
  4. Prepare the Vegan Maple Vinaigrette by whisking together 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small jar or bowl.
  5. Place chopped kale in a large mixing bowl and massage the dressing into the leaves for 2-3 minutes until tender and velvety.
  6. Fold in the roasted butternut squash, Brussels sprouts, sliced apple, dried cranberries, toasted pecans/walnuts, and pumpkin seeds.