  
Ingredients
Croutons:
1/2 loaf herb & olive baguette, torn into small pieces
1 tbsp extra virgin olive oil
1 tsp fresh thyme leaves
1/4 tsp coarse salt
Pinch pepper
Roasted Vegetables:
2 ½ cups sweet potatoes, diced into small cubes
2 cups brussels sprouts, halved
1/2 cup red onion, sliced thin
1 tbsp olive oil
Pinch salt and pepper
4 cups kale, chopped
1/3 cup dried cranberries
1/3 cup crumbled feta
1/2 cup walnut pieces, toasted
Maple Balsamic Dressing:
4 tbsp balsamic dressing
2 tbsp maple syrup
1 tbsp extra virgin olive oil1/4 tsp coarse salt
Pinch pepper
Servings: 4-6
Preparation: 20 minutes
Total Time: 50 minutes
Kitchen Equipment: baking sheet, large mixing bowl
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Instructions:
- Pre-heat oven 425F.
- Tear baguette into pieces and place on a large baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with fresh thyme, salt and pepper and toss on the baking sheet.
- Bake in the oven for 8-10 minutes, until bread starts to turn golden.
- Remove the bread from the baking sheet to cool.
- Next, toss the sweet potato, brussel sprouts and red onion on the baking sheet with 1 tbsp olive oil and salt and pepper.
- Roast the vegetables in the oven for 22-27 minutes until the brussel sprouts start to turn golden, turning the vegetables halfway through the cooking time.
- To assemble the salad, whisk all of the dressing ingredients together and then toss the dressing with all of the roasted vegetables, kale, dried cranberries, feta and walnuts. Then, toss in the bread and serve at room temperature.
Pro Tip:
Want to make this salad ahead of time? Just keep all of the elements separate until you’re ready to serve as the vegetables once roasted can be served at room temperature.
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