Making Roasted Fall Harvest Salad is simple if you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare Vegetables: In a large bowl, combine the diced butternut squash, halved Brussels sprouts, and sliced carrots.
3. Season Vegetables: Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
4. Roast Vegetables: Spread the vegetables evenly on a baking sheet. Roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.
5. Prepare Apple and Greens: While the vegetables are roasting, wash and dry the mixed greens and dice the apple.
6. Make the Dressing: In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper.
7. Combine Ingredients: In a large mixing bowl, combine the roasted vegetables, mixed greens, diced apple, and pomegranate seeds.
8. Add Nuts: Gently fold in the roasted pecans or walnuts for added crunch.
9. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.
10. Garnish: If desired, sprinkle with crumbled feta cheese for an extra layer of flavor.

By following these straightforward steps, you’ll be able to create a delectable Roasted Fall Harvest Salad that tantalizes the taste buds.