Roasted Vegetable Salad with Maple Vinaigrette

Make the cranberries ahead of time or you can use store bought! I cut the cranberries in half and coated them with the avocado oil + sugar. baked at 200F for 3 hours. Stored in the fridge! For the sweet potatoes, I diced them and coated with avocado oil and salt. Then baked at 400F for 40 mins, flipping halfway through. For the Brussel sprouts, I cut them in half and coated with avocado oil, maple syrup, garlic powder, and salt. Baked at 400F for 40 minutes. For the kale- right before the veggies were done I added it to a bowl and drizzled avocado oil on it. I then massaged the oil into it and sprinkled salt. Delicious! For the dressing, just combine everything into a food processor! Top with parm cheese!