Brussels Sprouts Butternut Squash Salad w/ Rosemary Maple Pecans

Preheat oven to 425°F and line 2 baking sheets with parchment or a silicone mat. Spread the thinly sliced Brussels sprouts on one of the sheets, drizzle with olive oil and season with salt and pepper. Toss to coat and spread into one even layer. Add the cubed butternut squash to the second baking sheet, drizzle with olive oil and season with rosemary, thyme, salt and pepper. Toss to coat and spread across the baking sheet so that there is space between each cube. Place both trays in the oven and bake for 25 minutes, tossing both veggies halfway through. Remove Brussels sprouts and bake squash for an additional 10 minutes.

To make the rosemary maple pecans, add brown sugar, maple syrup, rosemary and salt to a small pan and heat over medium until the sugar is dissolved and everything is bubbling, stirring constantly. This will happen quickly (around 2 minutes) so keep an eye on it to prevent the sugar from burning. Then stir through the pecans. Remove onto a parchment lined plate and spread into one even layer to cool.

To assemble the salad, in a large bowl, add Brussels sprouts then top with squash, followed by the crumbled vegan feta and rosemary maple pecans. Drizzle with as much balsamic glaze as you’d like and serve!