Ingredients:

  • 2 cups (300g) butternut squash, peeled and cubed into ½ inch pieces
  • 1 lb (450g) Brussels sprouts, halved
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) maple syrup
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 lb (450g) Brussels sprouts, finely shaved
  • 2 cups (60g) kale, stems removed and finely chopped
  • ½ cup (80g) dried cranberries
  • ½ cup (60g) toasted walnuts, roughly chopped
  • ½ cup (75g) feta cheese, crumbled
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) balsamic vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 425°F (220°C). On a parchment-lined sheet pan, toss the cubed butternut squash and halved Brussels sprouts with 2 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper. Spread in a single layer and bake for 20–25 minutes, tossing halfway through, until edges are charred and squash is tender.
  2. While roasting, shave the remaining Brussels sprouts into thin ribbons. Combine in a large bowl with the chopped kale and massage with a pinch of salt for 1 minute to soften the fibers.
  3. Prepare the vinaigrette by whisking together balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Slowly stream in the extra virgin olive oil while whisking vigorously until emulsified.
  4. Allow the roasted vegetables to cool slightly. Add the roasted squash and sprouts, dried cranberries, toasted walnuts, and crumbled feta to the bowl with the shaved sprouts and kale. Pour the vinaigrette over the mixture and toss to combine.