Making the Roasted Fall Harvest Salad is straightforward if you follow these steps:

1. Preheat your Oven: Set your oven to 400°F (200°C).
2. Prepare the Vegetables: Dice the butternut squash, sweet potatoes, and halve the Brussels sprouts. Thinly slice the red onion.
3. Season the Vegetables: In a large bowl, toss the prepared vegetables with olive oil, salt, and pepper until evenly coated.
4. Roast the Vegetables: Spread the seasoned veggies on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and golden.
5. Toast the Pecans: In a small skillet over medium heat, toast the pecans for about 5-7 minutes until fragrant. Be careful not to burn them.
6. Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, maple syrup, and a pinch of salt and pepper.
7. Assemble the Salad: In a large serving bowl, combine the mixed greens, roasted vegetables, toasted pecans, dried cranberries, and feta cheese (if using).
8. Drizzle the Dressing: Pour the dressing over the salad and toss gently to combine all the ingredients.
9. Serve Immediately: Enjoy the salad warm or at room temperature for the best flavors.

These steps will guide you to create a beautiful and flavorful Roasted Fall Harvest Salad effortlessly.