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

In a mixing bowl, combine Brussels sprouts, butternut squash, sweet potatoes, carrots, and red onion. Drizzle with olive oil and maple syrup, season with salt and pepper, then toss to coat.

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

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, and vinegar for the dressing. Adjust seasoning to taste.

In a large bowl, combine mixed greens, roasted vegetables, and dried cranberries. Drizzle with dressing and toss to combine.

Top with feta or goat cheese and toasted nuts. Serve warm or at room temperature.