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Preheat the oven to 400. Line sheet pan with parchment paper.
Toss your walnuts with the oil, coconut sugar, maple syrup, rosemary, salt, and spices.
Spread evenly on the prepared sheet pan. Scatter the bacon pieces around the sheet pan. Arrange the nuts and bacon so they are in an even layer, being careful not to overcrowd. Roast for 10 minutes then toss. Roast for another 5-7 minutes until the bacon is crisped to your liking.
Remove from the oven and allow to cool fully. Once cooled, roughly chop and set aside.
Preheat your oven to 425. Line sheet pan with parchment paper.
Toss your squash's with olive oil, paprika, and salt and pepper and add to the prepared sheet pan. Add the shallots and garlic to the sheet pan and toss with oil.
Roast in the oven for 25-30 minutes, flipping halfway through.
Once the veggies have roasted, remove them from the oven and add the shallots and garlic to a food processor. Add the remaining dressing ingredients and process until smooth.
Add the brussels sprouts, kale, roasted squash, candied walnuts and bacon, pomegranate, and dressing to a large bowl. Toss to combine.