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

Place the sweet potatoes, Brussels sprouts, and beets on the baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, keeping them in separate rows.

Bake for 35-40 minutes, until the veggies are fork-tender.

Make the dressing by combining the apple cider vinegar, maple syrup, mustard, olive oil, and salt in a jar. Cover and shake until combined. Refrigerate leftover dressing for up to one week.

Allow the roasted veggies to cool down to room temperature.

To serve, create a bed of salad greens in a bowl, top with roasted veggies, sprinkle with pomegranate seeds and pecans, and drizzle with dressing.