Ingredients:

  • 2 cups (450g) butternut squash, peeled and cubed ½ inch
  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 2 medium (200g) beets, peeled and cubed ½ inch
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 3 tbsp (45ml) balsamic vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tbsp (15ml) Dijon mustard
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 small clove (3g) garlic, minced
  • ½ cup (60g) walnuts, toasted and roughly chopped
  • ¼ cup (30g) crumbled feta or goat cheese
  • 2 cups (60g) baby arugula

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Toss the cubed butternut squash, halved Brussels sprouts, and beets in a bowl with 2 tbsp olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on the baking sheet, ensuring they aren't crowding each other to allow steam to escape.
  4. Roast for 25–30 minutes until the Brussels sprouts have charred, mahogany-colored edges and the squash is tender.
  5. While vegetables roast, whisk together the balsamic vinegar, maple syrup, Dijon mustard, 2 tbsp olive oil, and minced garlic in a small bowl or mason jar until emulsified.
  6. In a large mixing bowl, combine the roasted vegetables with the baby arugula.
  7. Drizzle the maple-balsamic vinaigrette over the salad and toss gently to coat.
  8. Top the salad with toasted walnuts and crumbled feta or goat cheese before serving.