Roasted Vegetable Fall Salad with Feta

Instructions:

1. Preheat the oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper.
2. In a large bowl, toss the butternut squash, carrots, potatoes, and Brussels sprouts with 3 tbsp olive oil, salt, pepper, and dried thyme until coated.
3. Spread the vegetables across the baking sheets in a single layer with space between them to ensure roasting rather than steaming. Roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored and potatoes are tender.
4. While vegetables roast, combine balsamic vinegar, ⅓ cup olive oil, maple syrup, minced garlic, Dijon mustard, and salt in a jar; shake vigorously until emulsified.
5. Place baby kale in a large serving bowl. Add the warm roasted vegetables directly onto the greens to slightly wilt them.
6. Fold in the dried cranberries and feta cheese. Drizzle with the balsamic dressing and garnish with toasted pumpkin seeds.