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Preheat your oven to 375°F, 190°C.
Drizzle raw beet with olive oil, salt, and pepper. Wrap in tinfoil and place on a baking tray with parchment paper.
Add a small cut of butternut squash to the tray and drizzle with olive oil, salt, and cinnamon if desired.
On a separate baking tray, add brussels sprouts and drizzle with olive oil, salt, and pepper.
Bake all veggies at the same time, checking on brussels sprouts after 30 minutes. Bake beet and squash for about 50 minutes.
Remove from oven and let cool completely.
Mix all dressing ingredients in a jar with a tightly fitted lid. Shake to combine and add water to thin to desired consistency. Store in fridge.
In a large bowl, add lettuce, beets, squash, brussels sprouts, pumpkin seeds, and sunflower seeds. Drizzle with dressing.
Enjoy!