Roasted Autumn Veggie Salad With Baby Kale

• 1 1/2 pounds 3/4-inch cubes butternut squash (about 4 cups)
• 1 pound brussels sprouts, trimmed and halved lengthwise (about 4 cups)
• 1 medium red onion, cut into 8 wedges (about 8 ounces)
• 1/2 cup plus 1 tsp extra-virgin olive oil, divided
• 3 tablespoons maple syrup, divided
• 4 thyme sprigs
• 2 sage sprigs
• 1 1/4 teaspoon kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 1/2 cup pepitas (pumpkin seeds)
• 1/8 ground red pepper
• 1 tablespoon whole grain dijon mustard
• 1 tablespoon fresh lemon juice
• 4 ounces baby kale greens
• 1/4 cup dried cranberries
• 4 ounces goat cheese, crumbled
• Garnish with thyme and sage leaves if desired

1. Preheat oven to 400u0b0. Place 2 rimmed baking sheets in oven while preheating.
2. Combine squash, sprouts, onion, 1/4 cup oil, 2 tbsp syrup, thyme and sage in a large bowl, toss to coat. Divide vegetables evenly between preheated pans coated with cooking spray. Sprinkle with 3/4 tsp salt and 3/4 tsp black pepper. Bake at 450u0b0 for 20-25 minutes or until browned and tender (do not stir). Remove from oven.
3. Combine 1 tsp olive oil, pumpkin seeds and red pepper in a small bowl. Place on a baking sheet and bake 8-10 minutes or until lightly toasted. Set aside and cool.
4. Combine 1/4 cup olive oil, 2 tbsp syrup, 1/2 tsp kosher salt, 1/4 tsp black pepper, mustard and lemon juice in a small bowl, stirring with a whisk. Combine 1 tbsp oil mixture and greens in a large bowl; toss to coat. Add squash mixture; toss gently to combine. Place green mixture on a platter. Drizzle with remaining dressing, cranberries and goat cheese. SERVES 6 (serving size: about 2 cups)

butternut squash, brussels sprouts, red onion, extravirgin olive oil, maple syrup, thyme, sage, kosher salt, ground black pepper, pepitas, ground red pepper, whole grain dijon mustard, lemon juice, baby kale greens, cranberries, goat cheese, thyme

Taken from www.myrecipes.com/recipe/roasted-autumn-veggie-salad-baby-kale (may not work)