Ingredients

Roasted Vegetables

• 1 medium butternut squash, peeled and cut into 1 in. cubes
• 1 lb. Brussels sprouts, halved
• 2 Tbsp olive oil
• ¼ tsp ground cinnamon
• Salt and pepper to taste

Salad

• 1 SweeTango® apple, diced
• 8 cups curly kale, de-stemmed and chopped into bite-sized pieces
• ⅓ cup pepitas
• ¼ cup dried cranberries
• 2 oz. goat cheese, crumbled

• ½ cup olive oil
• 6 Tbsp balsamic vinegar
• 1½ Tbsp honey mustard (sub Dijon mustard and a drizzle of honey)
• Pinch of salt

Directions

1. Preheat oven to 415º F. Line two baking sheets with parchment or foil.
2. Toss butternut squash in 1 Tbsp olive oil, ground cinnamon, salt, and pepper. Spread out on one baking sheet.
3. Toss Brussels sprouts with remaining olive oil, salt, and pepper. Spread out on the other baking sheet.
4. Roast vegetables for 20-25 minutes, until fork tender and lightly browned.
5. Toast the pepitas in a small skillet over medium heat for about 5 minutes. Stir frequently to prevent burning.
6. Add dressing ingredients to a mason jar. Close tightly and shake to combine.
7. Add salad ingredients, roasted vegetables, and toasted pepitas to a large mixing bowl. Cover with dressing and toss. Enjoy for up to 3 days when refrigerated.