Roast the vegetables. Preheat the oven to 425°F (220°C). Cube butternut squash or sweet potatoes, or halve Brussels sprouts. Toss with olive oil, salt, and pepper. Roast for 20–30 minutes, flipping once, until tender and caramelized at the edges. Let them cool slightly.

Cook the grains (if using). Prepare farro, quinoa, or wild rice according to package directions. Drain well and cool to room temperature to avoid wilting the greens.

Toast the nuts and seeds. In a dry skillet over medium heat, toast pecans or pepitas for 3–4 minutes until fragrant. Stir often to prevent burning. Set aside to cool.

Make the dressing. In a small jar, combine 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon, 1–2 teaspoons maple syrup, a pinch of salt, and black pepper. Shake until emulsified. Taste and adjust sweetness or acidity.

Prep the fresh elements. Thinly slice apples or pears. If using, remove pomegranate arils. Crumble cheese and chop herbs.

Build the base. Add greens to a large bowl. Drizzle with a little dressing and toss lightly to coat. This step helps the dressing distribute evenly later.

Layer the toppings. Add roasted vegetables, grains, sliced fruit, nuts, and cheese. If using protein, add it now.

Toss and taste. Add more dressing a little at a time and toss gently. Taste and adjust salt, pepper, and acidity. A squeeze of lemon can brighten it up.

Finish and serve. Top with herbs and any optional add-ins like dried cranberries or pickled onions. Serve slightly warm or at room temperature for the coziest experience.