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Preheat oven to 425 degrees F.
Place brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the brussels sprouts a quick stir so the other side has a chance to get some color.)
While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Once ready, add the roasted brussels sprouts in.
In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad (start with less if you're not sure you need it all.) Toss to combine. Then add in crumbled feta and give it another gentle toss.
Transfer the salad to a large serving platter. Add another sprinkle of feta, almonds or cranberries if you like. Enjoy!