Vegetables

2 medium sweet potatoes, peeled and cubed (about 3 cups)

2 medium parsnips, peeled and cubed (about 2 cups)

2 medium carrots, peeled and sliced into thick coins (about 2 cups)

1 small butternut squash, peeled, seeded, cubed (about 3 cups)

1 medium red onion, cut into wedges

1 small head Brussels sprouts, trimmed and halved (about 3 cups)

Maple Spice Dressing

¼ cup pure maple syrup

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon ground cinnamon

½ teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon ground nutmeg

1 teaspoon salt

½ teaspoon freshly ground black pepper

Salad Add-Ins

½ cup pomegranate seeds

¼ cup toasted pumpkin seeds (pepitas)

½ cup crumbled feta or goat cheese (optional)

2 cups baby kale or arugula