Chop up your kale and mixed greens and place them in your large salad bowl. Massage the greens with a light drizzle of olive oil. Preheat your oven to 400-450 degrees F.

Using a peeler, peel the skin off of your butternut squash, top and tail (chop the top and bottom off), slice in half, scoop out the seeds and discard seeds. Dice your squash into about 1cm x 1cm cubes and toss in olive oil, salt and pepper. Place on your baking sheet and put it in the oven for 40-45 min until they're lightly browned.

While your butternut squash cooks, tail and chop your brussles and toss them in a skillet with your crasins with a drizzle of olive oil, salt and pepper. Flash sauté them on high to brown the outside of your brussles for 3 min then turn to medium low heat to sauté for 5 min. Stir occasionally to incorporate all the brussles with the sweetness of the crasins. They should be crispy (browned) on the outside and soft to the touch when ready. Let cool before adding to the salad.

Mince your green apple and avocado and add to your salad. When cool add your brussels and crasins to your salad.

Toss your pumpkin seeds in a light drizzle of olive oil, salt and pepper and place in the oven for 1-2 min with your butternut squash (watch them so they don't burn!). Then add to your salad.

Once your butternut squash are done cooking, remove and let cool for 3-5 min and add to your salad.

Incorporate all your ingredients into your salad by lightly mixing together. Top with fresh cracked black pepper. I don't usually add a dressing but if you'd like, Poppyseed and balsamic should pair well. Enjoy!