Preheat oven to 375 F. Line the baking sheet with parchment paper.

Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes.

During the last 5-10 minutes of roasting, turn them over for even browning.

Preheat oven to 375 F. Line the baking sheet with parchment paper.

In a medium bowl, combine cubed butternut squash, 2 tablespoons of olive oil, and salt, and toss to combine.

Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.

Add 2 beets to a medium-sized saucepan filled with water. Bring to a boil.

Boil the beets on medium heat, half-covered, for about 30 or 40 minutes until soft.

Using a large spoon or a ladle, carefully remove beets from hot water. Let them cool.

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread pecans in a single layer.

Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.

In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.

Add diced cooked beets last, otherwise they will color the salad dark red color.