Wild Rice Harvest Salad

-1 Preheat the oven to 400 F
-1 Add the cubed butternut squash, brussels sprouts and shallots to a large sheet-pan.
-1 Drizzle generously with olive oil. Season everything with salt. Season the butternut squash with the cinnamon, and season the shallots and brussels sprouts with a sprinkle of black pepper.
-1 Bake the veggies for 30 minutes. Toss them after 30 minutes and finish baking for another 15-20 minutes. 
-1 While the veggies cook, prepare your rice as instructed on the package. 
-1 Prepare your dressing by whisking together the olive oil, maple syrup, apple cider vinegar, mustard, garlic and a pinch of salt u0026 pepper until smooth. 
-1 Once the veggies and rice are ready, assemble everything in a large salad bowl or shallow serving platter with the pomegranate seeds, shredded kale and almonds. 
-1 Toss with the dressing when ready to serve. I like to start with half the dressing and add more as needed. This salad is best served at room temperature. 
-1 Leftovers can be refrigerated for up to 4 days. I suggest serving leftovers cold or at room temp