Instructions

1. Preheat the oven to 400°F (200°C).
2. Dice the sweet potatoes and cut the Brussels sprouts in half.
3. In a mixing bowl, toss the sweet potatoes and Brussels sprouts with olive oil, maple syrup, salt, and cinnamon until evenly coated.
4. Spread the vegetables on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, toast the pecans in a hot pan over medium heat with olive oil for about 4 minutes, stirring occasionally. Remove from heat and let cool.
6. In a large bowl, combine the cooked quinoa, lentils, roasted vegetables, dried cranberries, candied pecans, arugula, and goat cheese (if using).
7. To make the dressing, combine apple cider vinegar, olive oil, fresh thyme, salt, pepper, and maple syrup in a jar. Shake well until fully blended.
8. Drizzle the dressing over the salad and toss gently to combine. Serve warm.