For the Roasted Vegetables:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Spread the squash and brussels sprouts out in an even layer on the prepared baking sheet. Drizzle the olive oil over top and season with the salt and pepper. Toss to evenly coat the veggies in the seasoning and oil.
3. Bake for 15 minutes, stir, and then bake for another 5-10 minutes. The brussels sprouts should be caramelized and crisp in spots and the squash should be tender.
4. Set aside to cool.

For the Vinaigrette:

1. While the veggies are roasting, bring the apple cider to a simmer in a small saucepan. Simmer until the cider is reduced by half, about 5 minutes.
2. Pour the reduced cider into a medium bowl and whisk in the vinegar, mustard, maple syrup, and cinnamon.
3. Slowly stream the olive oil into the bowl, whisking the mixture constantly.
4. Season, to taste, with salt and pepper.

For the Salad:

1. To a large bowl add the greens, pomegranate arils, apples, nuts, dried cranberries, and the roasted vegetables.
2. Add a little bit of dressing, toss, and then taste. Add more dressing, along with a pinch of salt, as needed.
3. Serve immediately.