Preheat oven to 400F.
Wrap beets in aluminum foil, place in a baking dish, and bake for 50 mins.
In a bowl, combine brussels sprouts and cubed butternut squash with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder and mix together.
Add to a baking sheet and set aside.
Cube sweet potatoes then add to same bowl with 1 tbsp avocado oil, 1 tbsp balsamic vinegar, 1 tsp garlic powder. Mix.
Combine sweet potatoes, squash, brussels on same pan (may require two pans) and bake together for 40 minutes.
Remove beets, sweet potatoes, brussels, and squash from the oven. Briefly let cool.
Add the greens to a salad bowl, followed by baked vegetables, cheese, cranberries, and pecans.
Best served hot or warm and immediately after cooking. Top with dressing once it’s time to serve!