Step 1

Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.

Step 2

Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.

Step 3

Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.

Step 4

While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.

Step 5

Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.

Step 6

Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.

Step 7

Crumble the goat cheese over the salad just before serving. Enjoy!