Roasted Vegetables:

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Salad Toppings:

• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries
• 2 cups baby arugula or mixed greens
• 1/4 cup goat cheese, crumbled

Maple Dijon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper