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Roasted Vegetables: Drizzle it over vegetables before roasting them in the oven
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Ingredients For the salad: 4 cups butternut squash cubes 1 lb brussels sprouts, trimmed and sliced 1/4-inch thick 15 ounce can French lentils, rinsed, drained, and patted dry with towel 3 tablespoon olive oil 1/2 teaspoon garlic powder Kosher salt and black pepper, to taste 4 cups finely chopped kale 1/2 cup feta cheese 1/3 cup sliced almonds or pepitas 1/3 cup dried cranberries 1/4 cup thinly sliced red onion For the Maple Balsamic Dressing: 1/4 cup olive oil 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 tablespoon pure maple syrup 1 clove garlic, minced Kosher salt and black pepper, to taste Instructions Preheat oven to 425 degrees F
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