Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a spacious mixing bowl, combine your chopped Brussels sprouts, cubed butternut squash, sweet potatoes, carrot rounds, and sliced red onion. Drizzle with olive oil and maple syrup, then season with salt and pepper. Toss until the vegetables are well-coated.

Spread the vegetable mixture in a single layer on the baking sheet and roast for 25–30 minutes, stirring halfway through.

While your vegetables are roasting, whisk together more maple syrup with Dijon mustard, apple cider vinegar, olive oil, lemon juice, and a dash of salt and pepper in a small bowl.

Once the roasted vegetables have cooled slightly, transfer them to a large serving bowl. Add in your mixed greens and dried cranberries, then drizzle the dressing over the top and gently toss everything together.

If desired, sprinkle crumbled feta or goat cheese over the salad, along with a handful of toasted nuts.