Warm Roast Chicken and Vegetable Salad with Garlic Sauce

Ingredients

• Roasted Vegetables and Chicken

  • 1 butternut squash, about 2.2 lb (1 kg), peeled, halved lengthwise and seeded
  • 1/4 cup (60 ml) olive oil
  • 3 tbsp (45 ml) maple syrup
  • 2 leeks, white parts only, cut into rounds 1/2 inch (1 cm) thick
  • 1 lb (450 g) boneless, skinless chicken breasts

• Brussels Sprouts Salad

  • 1 lb (450 g) Brussels sprouts, thinly sliced
  • 1/2 tsp salt
  • 1/4 cup (40 g) dried cranberries, chopped
  • 3 tbsp (45 ml) apple cider vinegar
  • 2 tbsp (30 ml) whole-grain mustard
  • Garlic sauce, to taste (see note)
  • 1/4 cup (40 g) roasted sunflower seeds