- 1 1/2 pounds ¾-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
How to Make It
Preheat oven to 400°. Place 2 rimmed baking sheets in oven while preheating.
Combine squash, sprouts, onion, ¼ 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 ¾ tsp salt and ¾ tsp black pepper. Bake at 450° for 20-25 minutes or until browned and tender (do not stir). Remove from oven.
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.
Combine ¼ cup olive oil, 2 tbsp syrup, ½ tsp kosher salt, ¼ 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)