Roast the Vegetables: Preheat oven to 425°F. Toss squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 15 minutes, stir, then roast another 5–8 minutes until tender and browned. Cool slightly.
Toast the Pecans: Toast pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring often. Remove when fragrant and let cool.
Make the Dressing: Add olive oil, apple cider vinegar, maple syrup, Dijon, cinnamon, salt, and pepper to a jar. Shake for 20 seconds, then adjust to taste.
Prepare the Apples: Wash, dry, core, and thinly slice the Honeycrisp apples. For make-ahead prep, toss lightly with lemon juice and pat dry.
Assemble: Combine greens, apples, cranberries, onion, pomegranate, cooled vegetables, and half the dressing. Toss gently, add more dressing if needed, then top with feta and toasted pecans.
