Step 1

Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Slice the squash in half lengthwise. Remove the seeds then slice into wedges about 1/3"-1/2" thick. Place on the prepared baking sheet.

Step 3

Drizzle the squash with the avocado oil then season with salt, pepper, cinnamon and garlic powder. Drizzle the maple syrup evenly on top of the squash slices then roast for 35-40 minutes flipping each piece halfway through roasting. Squash should be fork tender and caramelized along the edges when done.

Step 4

While squash roasts, place the sliced Brussels sprouts in a large bowl.

Step 5

Make the dressing by adding the olive oil and shallots to a small skillet over medium heat. Sauté until shallots are softened, about 3 minutes. Add the apple cider, apple cider vinegar, maple syrup, salt and pepper. Stir together and bring to a high simmer. Cook for 1-2 minutes until flavors are melded together.

Step 6

Pour the hot dressing into the bowl with the Brussels sprouts and toss until well combined.

Step 7

Add the pomegranates and pecans to the bowl, toss and transfer to a serving bowl/platter.

Step 8

When the squash is done roasting, arrange slices on top of the salad. Season to taste with additional salt and pepper and serve warm.