Autumn vegetable salad with squash and beets

This is, quite arguably, the perfect Fall salad.

2 cups

brussels sprouts, shaved

2 cups

butternut squash, roasted & diced

2 cups

beets, roasted & diced

1/4 cup

canola

3 cups

finely chopped kale

apple, diced

1/4 cup

chopped pecans

1/4 cup

pomegranate arils

1/4 cup

dried cranberries

2 tbsp

maple syrup

2 tbsp

apple cider vinegar

1/4 cup

tahini

1 tbsp

fresh lemon juice

1/2 tsp

cinnamon

Pinch of

salt

Preheat the oven to 425F and prepare a parchment lined baking sheet.
Add the chopped squash, and beets to the tray, add canola oil over the veggies and a pinch of salt and pepper. Roast for 30-40 minutes until veg is soft. Remove from the oven and let cool.
Mix all the dressing ingredients together until smooth and combined.
Once the vegetables are roasted, add all ingredients to the bowl with the kale, apple and Brussels sprouts. Pour the dressing over and mix well. Garnish with chopped pecans, pomegranate and cranberries.