Autumn Harvest Salad with Apple Cider Vinaigrette

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Peel and seed the butternut squash, then cut into 3/4-inch cubes. Place on one half of a baking sheet.

Trim the Brussels sprouts and cut them in half (or quarter if large). Place on the other half of the baking sheet.

Slice the red onion into 1/2-inch wedges and place on the second baking sheet.

Drizzle the vegetables with 3 tablespoons of olive oil, 2 tablespoons of maple syrup, and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and caramelized. The Brussels sprouts should be crispy on the edges.

While the vegetables roast, prepare the vinaigrette. Finely mince the shallot and garlic clove.

In a jar with a tight-fitting lid, combine 1/4 cup apple cider vinegar, 1 tablespoon Dijon mustard, minced shallot, minced garlic, 1/3 cup extra virgin olive oil, and 1 tablespoon honey.

Secure the lid and shake vigorously until emulsified. Season with salt and pepper to taste.

Core and thinly slice the apples (do this just before assembling to prevent browning).

Allow the roasted vegetables to cool for about 5 minutes before assembling the salad.

In a large serving bowl, arrange the mixed greens as the base.

Top with the roasted butternut squash, Brussels sprouts, and red onion.

Add the sliced apples, dried cranberries, and candied pecans.

Crumble the goat cheese over the top of the salad.

Drizzle with half the apple cider vinaigrette and serve the remaining dressing on the side.

Toss gently just before serving to maintain the texture of the ingredients.