Roasted Fall Vegetable Salad for 4

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. In a mixing bowl, toss the cubed butternut squash, sliced carrots, halved Brussels sprouts, and red onion wedges with 2 tbsp olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowding to allow for proper roasting.
4. Roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the squash is velvety inside.
5. While vegetables roast, prepare the vinaigrette by combining 3 tbsp extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic in a small jar or bowl.
6. Shake vigorously or whisk the dressing until thick and glossy (emulsified), then adjust salt and pepper to taste.
7. In a large mixing bowl, combine the baby kale, dried cranberries, pomegranate arils, toasted pecans, and crumbled goat cheese.
8. Add the warm roasted vegetables to the greens and drizzle with the maple cider vinaigrette, tossing gently to combine.