To make butternut squash yogurt:

1. Preheat oven to 375ºF. Cut butternut squash in half, lengthwise, and scoop out the seeds. Rub halved squash with 1 tablespoon olive oil and 1 teaspoon sea salt. Place squash on baking tray and roast in oven for 1 hour, or until soft.
2. Once squash has softened, set aside. Allow to cool for 15 minutes, then scoop it out of the skin. In a blender, combine squash, yogurt, vinegar, peppercorn, ginger powder, and white pepper. Blend until smooth.

To roast pepitas:

1. Toss pepitas with coriander, chili powder, brown sugar, and 1 teaspoon olive oil. Transfer to a baking tray and roast at 375ºF for 5 minutes, or until brown.

To complete the salad:

1. Cut off bottoms of Brussels sprouts, removing loose leaves as you go. Place leaves into a bowl. Toss with 1 tablespoon olive oil and 1 teaspoon sea salt.
2. Layer leaves evenly onto a baking tray. Bake at 375ºF for approximately 5 minutes, or until edges start to brown. Sprinkle Parmesan cheese on top, then set aside.
3. In a large salad bowl, toss kale with ¼ cup butternut squash yogurt. Top with Brussels sprouts, corn, cranberries, and roasted pepitas.

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