Roasted Veggie and Kale Salad

Oven, medium-sized bowl, baking sheet, small bowl

Ingredients

• 1 medium butternut squash, peeled and cut into cubes
• 2 medium-sized beets, peeled and cut into cubes
• 2 cups Brussels sprouts
• 2 medium red peppers, cut into large cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 or 2 small bunches kale, chopped
• 2 tablespoons Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1/4 cup olive oil

Directions

1. Preheat oven to 400. 
2. In a medium-sized bowl, combine the cut veggies, olive oil, and a pinch of salt and pepper. 
3. Spread the coated vegetables evenly on a baking sheet and roast for about 30 minutes, or until tender and slightly caramelized. 
4. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, fresh lemon juice, maple syrup, and a pinch of salt. 
5. For a slightly wilted texture, you may choose to massage the kale with a bit of dressing before adding the other ingredients. 
6. Toss all the salad ingredients together with the prepared dressing, ensuring an even coating throughout. Serve the salad warm.

Nutrition Information (per 1 serving)