PREHEAT oven to 400 F.
LIGHTLY grease the foil-lined baking sheet with cooking spray.
TRIM ends and remove yellow leaves.
SLICE all Brussels sprouts in half. I like to keep slicing so they almost have a shaved appearance, but that is personal preference.
IN a medium bowl, combine Brussels sprouts, 1 tablespoon of olive oil, salt (to taste), and toss to combine.
PLACE onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.
DURING the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
KEEP oven at 400 F.
GREASE the foil-lined baking sheet with cooking spray.
IN a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, and cinnamon, and toss to mix.
PLACE butternut squash in a single layer on the baking sheet.
BAKE for 20-25 minutes, turning once half-way through baking, until softened.
NOTE: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.
LIGHTLY drizzle with balsamic vinegar and toss with salad greens.
(OPTIONAL): For more sweetness, add a drizzle of honey.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.