Roasted Fall Vegetable Salad with White Beans

ROASTED VEGGIES

• 12 oz. Brussels sprouts, ends trimmed, halved
• 1 cup butternut squash, peeled, halved, and thinly sliced
• 1 Tbsp olive oil
• 1 healthy pinch each Sea salt and black pepper

DRESSING

• 2 Tbsp olive oil
• 3 Tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp maple syrup
• 2 Tbsp minced shallot (optional)
• 1/8 tsp each Sea salt and black pepper

KALE & BEANS

• 3 cups chopped Lacinato kale* (if using curly kale, see notes)
• 1 (15 oz.) can white beans, drained and rinsed (we like cannellini // or sub ~ 1 ½ cups homemade)

FOR SERVING

• 2-3 Tbsp chopped dried cranberries (or sub dried mulberries for crunch)