Maple Honeynut Squash & Brussels with Maple Tahini Kale Salad

Toss brussel sprout halves in olive oil and sea salt. In a separate dish, toss honeynut squash chunks and apple chunks in olive oil, sea salt, and maple syrup. Add all three onto a lined baking sheet with parchment paper. Mix together to spread everything out. Toss on pecan pieces and bake for 45 minutes at 350°F (175°C), flipping halfway through. Once that’s done, set aside and prepare the maple tahini kale. For the maple tahini dressing, combine 1/4 cup tahini, 1/4 cup maple syrup, 2 tablespoons garlic paste, and sea salt. Mix everything until well blended (you can shake it in a tupperware). Massage raw kale in a drizzle of olive oil, lemon, and sea salt for about a minute. After a minute, dollop a few spoons of the dressing on and massage through for another minute. Personally, I served this dish cold, so I had the veggies in the fridge for a while to get chilled and then tossed them with the salad to serve!