Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 5 ounces (140g) mixed salad greens (e.g., baby spinach, arugula, red leaf lettuce)
  • 1 large apple (e.g., Honeycrisp, Gala), cored and diced
  • 1/2 cup (60g) toasted pecans, roughly chopped
  • 1/2 cup (60g) dried cranberries
  • 4 ounces (115g) goat cheese, crumbled
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) maple syrup
  • 1/4 cup (60ml) olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, and garlic powder on the baking sheet.
  2. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. In a small bowl or jar, whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard, salt, and pepper.
  4. In a large bowl, combine mixed greens, roasted vegetables, diced apple, toasted pecans, and dried cranberries.
  5. Drizzle with maple-balsamic vinaigrette and toss gently to combine.
  6. Sprinkle with crumbled goat cheese and serve immediately.