• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Halve squash lengthwise; scoop out seeds with a spoon and discard. Slice crosswise into 1/2-inch-thick half-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Halve lemon.

• Toss Brussels sprouts and squash on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until browned and tender, 20-25 minutes. Let cool at least 5 minutes. • Meanwhile, add kale and a drizzle of olive oil to a large bowl; using your hands, massage until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps make kale's texture more salad-friendly. Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.

• In a small microwave-safe bowl, combine cranberries, 1 TBSP water (2 TBSP for 4 servings), and juice from lemon. Cover with plastic wrap; microwave until softened, 1 minute. Transfer cranberries to a plate, reserving lemon juice mixture in bowl. • To bowl with lemon juice mixture, add mustard, maple syrup, 3 TBSP olive oil (6 TBSP for 4), and 1/4 tsp sugar (1/2 tsp for 4). Whisk to combine. Season with salt and pepper to taste.

• To bowl with kale, add roasted veggies, drained cranberries, half the Dijon dressing, and half the Parmesan. Gently toss to combine. Season with salt and pepper. • Divide salad between plates or shallow bowls. Drizzle with remaining Dijon dressing; garnish with walnuts and remaining Parmesan. Serve. Thinly slice chicken crosswise; serve atop salad. Chicken is fully cooked when internal temperature reaches 165°.