Step 1: Prepare for Roasting

Preheat your oven to 400°F (200°C). Prepare two large, rimmed baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup significantly easier. Using two sheets is crucial for allowing the vegetables to roast in a single layer, which promotes caramelization rather than steaming.

Step 2: Prepare the Vegetables

• Butternut Squash: On one of the prepared baking sheets, place the cubed butternut squash. Drizzle with 1.5 tablespoons of olive oil, ½ teaspoon of salt, and a pinch of black pepper. Toss well with your hands to ensure every piece is evenly coated.
• Brussels Sprouts: On the same baking sheet as the squash, but on the other side, place the halved Brussels sprouts. Drizzle with 1.5 tablespoons of olive oil, ½ teaspoon of salt, and a pinch of black pepper. Toss to coat. Arranging them cut-side down will help them get extra crispy and caramelized.
• Beets: On the second, separate baking sheet, place the cubed beets. Drizzle with the remaining 1 tablespoon of olive oil, ½ teaspoon of salt, and a pinch of black pepper. Toss to coat. Keeping the beets on their own pan is the secret to maintaining the beautiful orange and green colors of the other vegetables.

Step 3: Roast the Vegetables to Perfection

Place both baking sheets in the preheated oven.

• Roast for 25-35 minutes. About halfway through the roasting time (around the 15-minute mark), remove the pans from the oven. Flip the squash and Brussels sprouts with a spatula. Give the beet pan a good shake.
• Return the pans to the oven and continue roasting until all the vegetables are tender and nicely caramelized at the edges. The Brussels sprouts should be tender with crispy outer leaves, the squash should be easily pierced with a fork, and the beets should be soft. The total time will depend on the exact size of your vegetable cubes.

Step 4: Prepare the Vinaigrette

While the vegetables are roasting, you can prepare the maple-dijon vinaigrette. This can be done in two ways:

• Jar Method (Easiest): Combine all the vinaigrette ingredients (extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper) in a glass jar with a tight-fitting lid. Seal the jar and shake vigorously for about 30 seconds, or until the dressing is well-emulsified and creamy.
• Whisk Method: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. While continuously whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is smooth and fully combined.

Taste the dressing and adjust seasonings if necessary. You might prefer it a little sweeter (add a touch more maple syrup) or tangier (add a little more vinegar).

Step 5: Toast the Pecans

If your pecans are raw, toasting them is a small step that makes a huge difference in flavor. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they are fragrant and lightly browned. Alternatively, spread them on a small baking sheet and toast them in the 400°F oven for 5-7 minutes alongside the vegetables (keep a close eye on them as they can burn quickly). Once toasted, set them aside to cool and then give them a rough chop.

Step 6: Assemble Your Winter Salad

Once the vegetables are roasted and have had a few minutes to cool slightly (you can serve them warm or at room temperature), it’s time to assemble the salad.

1. Create the Base: In a large salad bowl or on a platter, spread out the arugula or mixed greens. A bed of fresh greens provides a peppery contrast to the sweet roasted vegetables.
2. Add the Roasted Goodness: Gently scatter the roasted butternut squash, Brussels sprouts, and beets over the greens.
3. Sprinkle the Toppings: Generously sprinkle the crumbled feta cheese, toasted pecans, and vibrant pomegranate seeds over the top of the vegetables.
4. Dress and Serve: Just before serving, drizzle about half of the prepared vinaigrette over the salad. Toss gently to combine, being careful not to mash the tender squash. Serve immediately, with the remaining dressing on the side for those who prefer an extra drizzle.