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

Wash and chop the Brussels sprouts, butternut squash, sweet potatoes, carrots, and red onion into 1-inch pieces.

In a bowl, drizzle the chopped vegetables with olive oil, maple syrup, salt, and pepper. Toss to coat and spread on the baking sheet.

Roast the vegetables for 25-30 minutes until golden brown and tender, stirring halfway through.

Make the dressing by whisking together olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper.

Once roasted veggies have cooled, combine them with mixed greens and cranberries in a bowl. Drizzle with dressing and toss to coat.

Top with crumbled feta or goat cheese and toasted nuts before serving.