1 cup carrots, chopped into 2.5 cm (1 inch) cubes
1 small sweet potato, chopped into 2.5 cm (1 inch) inch cubes
3 cups mixed winter squash, chopped into 2.5 cm (1 inch) cubes (I used 1 cup butternut and 2 cups kobocha, but there are so many other tasty squash to use - acorn, buttercup, pumpkin, Hokkaido, or hubbard)
1 bunch kale, chopped
2 tsp olive oil
2 Tbsp pumpkin seeds
1/2 cup olive oil
1/4 cup balsamic vinegar
3 Tbsp maple syrup
2 cloves garlic, crushed
1 Tbsp mustard
Zest and juice of one orange
Pinch sea salt and pepper
Salad: Heat oven to 220 C (425 F). Toss the sweet potato, squash, and carrots with olive oil, a couple pinches of sea salt, and pepper. Roast for 20 minutes, stir the vegetables and roast for another 10 minutes, or until soft and golden. Once vegetables are fully cooked, rinse the chopped kale under water and place it onto of the squash (rinsing the kale adds moisture and makes sure it won't totally dry out and turn into kale chips) and cook for another 5 minutes, but keep a eye on as they can quickly burn. Toss the squash/kale mixture with the pumpkin seeds and dress lightly with the maple balsamic dressing (about 2 Tbsp for each person). We topped our salad with some fresh goat cheese, but if you don't each cheese, a handful of walnuts.
Dressing: Mix the garlic, mustard, maple syrup, orange zest and juice together. Slowly add the olive oil while stirring, to make sure the mixture emulsifies. Season with salt and pepper to taste. Store in the refrigerator for up to one week.