Trim the brussels sprouts and cut each one in half.

Peel the sweet potato and cut into small cubes. If using butternut squash, peel the squash and cut into small cubes.

Preheat oven to 400 degrees F.

Lightly grease 2 rimmed baking sheets. Spread the brussels sprouts out on one and the sweet potatoes or butternut squash out on the other one.

In a small bowl whisk together olive oil, maple syrup, cayenne pepper, garlic powder, paprika, and cinnamon.

Drizzle half over the brussels sprouts and half over the sweet potatoes. Stir them both around to evenly coat the veggies.

Season both to taste with salt and pepper.

Roast both for 15 minutes. Give them a stir and continue to roast until tender, about 5 to 10 more minutes

Place kale in a large salad bowl. Drizzle with a little extra-virgin olive oil and add a pinch or two of salt. Massage the kale until tender.

When vegetables are done roasting, add to salad bowl.

Sprinkle bacon, feta cheese, toasted pecans, and pomegranate arils on top.

Drizzle with balsamic vinegar and serve.