Add all of the ingredients for the dressing to a small blender (such as a NutriBullet or Magic Bullet) and blend until completely smooth. Store in a sealed container such as a mason jar in the refrigerator until ready to use. Note: If you don’t own a small blender, you can easily whisk the ingredients together in a small bowl. Just be sure to give the dressing a good stir before pouring it over the salad to be sure all of the ingredients are well-combined.

Preheat the oven to 415 degrees F.

Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle the squash with sea salt and a dash of cinnamon if desired.

Roast butternut squash for 20 to 25 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.

While squash is roasting, thinly slice all of the Brussels sprouts. Hold the Brussels sprouts by the stem (the root end) on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems. Note: if you have a food processor, you can use the shredding blade (also known as the slicing attachment or shredding disc) to shave the brussel sprouts much quicker. 

Add the shaved Brussels sprouts to a large bowl (or serving bowl), along with the roasted butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

Serve alongside your main dish, and enjoy!