Step 1

Preheat the oven to 400 F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Add butternut squash pieces and pears to baking sheet. Drizzle with 2 tablespoons olive oil.

Step 4

Sprinkle squash and pears with 1 teaspoon each salt and pepper. Toss butternut squash with chili powder.

Step 5

Roast for 20 minutes, or until fork tender.

Step 6

In the meantime, whisk together 1 tablespoon honey, 1 tablespoon grain mustard, 1 clove grated garlic, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl.

Step 7

Arrange the salmon on a parchment lined sheet tray and brush the glaze onto the salmon.

Step 8

In the same preheated oven, roast salmon for 13-15 minutes, or until cooked through and flaky.

Step 9

To make the dressing, add the roasted pears, shallot, remaining garlic clove, 1 tablespoon honey, vinegar, and ½ cup olive oil to a blender. Blend until smooth.

Step 10

Season the dressing to taste with salt and pepper.

Step 11

To assemble the salad, toss the kale with the Brussels sprouts, then toss with the dressing until well coated.

Step 12

Add the squash, feta, and walnuts and toss to combine.

Step 13

To serve, add the baked salmon on top or cut into pieces and distribute throughout.