Kale Salad with Honeynut Squash, Brussels Sprouts, and Beets

1. Preheat the oven to 450°F.
2. Brussel sprouts- Cut the stem off of the Brussels sprouts and pull off any loose and discolored leaves and cut them in half.
3. Honeynut squash- Peel, take out the seeds and dice the honeynut squash.
4. Place the Brussel sprouts and Honeynut squash in a tray lined with parchment paper. Drizzle 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar on top, season with 1/2 teaspoon salt, black pepper, oregano, chili flakes, garlic and onion powder. Toss together really well and bake for 25 minutes or until fork tender.
5. Kale- take the stem off the kale, wash and chop finely. Place the kale in a large bowl, drizzle with 2 tablespoons Extra virgin olive oil and the juice of one lemon, 1/4 teaspoon salt and black pepper on top and massage the kale to soften and make the leaves tender.
6. Once the Brussel sprouts and squash come out of the oven add them to the kale, with the cooked and diced beets (I got my beets already cooked from Costco) and pecans. Toss everything together really well, then drizzle balsamic glaze on top and enjoy!