Step 1

Preheat the oven to 425 F and line a baking tray with parchment paper (you may need two trays).

Step 2

Cut the ends off the brussels sprouts and cut each in half. If there are any large-sized ones, cut them into quarters.

Step 3

There are a few ways you can roast the squash. I like to de-seed it, slice into large chunks then roast and remove the skin and dice after roasting. You can easily peel the skin off after it cools a bit. Alternatively, cut the squash in half, remove the seeds and roast face down on a pan until you can pierce with a fork. Let cool until you can handle, then remove the skin and dice. And lastly, remove the seeds, peel and dice and roast on the pan with the brussels sprouts.

Step 4

For the beets, you can peel, dice and roast with the brussels sprouts and squash. Dice on the smaller side since they take a bit longer to cook then the other vegetables. Alternatively, they can be be cut into chunks and boiled or steamed stovetop until you can easily pierce with a fork. After they’re tender, run under cool water and slice for the salad.

Step 5

Add all the chopped veggies (if you’re roasting everything) to the baking tray, add 1 tsp olive oil and a pinch of salt and pepper. Roast for 30-40 minutes until everything is tender.

Step 6

Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl.

Step 7

Blend all the dressing ingredients together until smooth and creamy.

Step 8

Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.