PREHEAT oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

CUT butternut squash into small pieces, if needed. Trim off the end of the Brussels sprouts and slice each Brussels sprout into 4 slices.

TOSS squash and Brussels sprouts with olive oil. Then toss with ground cinnamon and salt. Spread evenly on the prepared baking pan.

BAKE for 20 minutes.

PREPARE pecans while vegetables are roasting. Toss pecans with 1 teaspoon oil and then ½ teaspoon salt.

REMOVE vegetables from the oven after 20 minutes. Top with pecans, stir, and return to the oven for an additional 10 minutes, until veggies are tender and pecans are lightly browned.

PREPARE kale by removing it from the stems and chopping. Drizzle with 1 teaspoon olive oil and massage the oil into the kale until the kale is tender. You can add an additional teaspoon of oil for this if needed but only use just as much oil as needed.

COMBINE roasted veggies and kale when ready to serve. Top with thinly sliced apple and pomegranate seeds. – don’t slice until just before serving to prevent browning, or toss with 1 teaspoon lemon juice before placing on the salad- Serve or toss with compatible balsamic dressing and enjoy!