Fall Harvest Salad with Maple Dijon Dressing

Heat oven to 400 Fahrenheit.

Put butternut squash cubes in a bowl and spray lightly with olive oil (~1/2 tsp). Sprinkle 1/2 tsp cinnamon, 1 tbsp balsamic vinegar, and 1 tsp pure maple syrup evenly over the squash and toss until evenly distributed. Then place squash onto one side of a large baking sheet lined with parchment paper.

Place Brussels sprout halves in a bowl and spray lightly with olive oil (~1/2 tsp). Sprinkle Brussels sprouts with 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pepper then toss until evenly distributed. Then put Brussels sprouts onto the other side of your large baking sheet. 

Bake for 20 minutes or until tender. Then let the vegetables cool. 

Massage kale by scrunching it in your hands until tender. Place kale in a large salad bowl. 

Next add your roasted brussel sprouts, butternut squash, diced red onion, avocado, walnut pieces, and diced apples to your salad bowl.

Prepare dressing by mixing all ingredients in a small bowl. 

Pour dressing over the top of your salad and toss until distributed evenly. Serve!