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Preheat the oven to 400 degrees F. Toss the squash cubes and onion with a liberal amount of olive oil and sprinkle with salt and pepper. Transfer to a baking sheet and roast until tender, turning if necessary, 15 to 20 minutes. Once the onion is cool enough to handle, cut it into ½-inch dice.
Meanwhile, separate the leaves from the Brussels sprouts, discarding the tough cores. In a steamer, steam the leaves until bright green and just tender, about 3 minutes.
To make the vinaigrette, whisk the olive oil, red wine vinegar, balsamic vinegar, mustard, and herbs together in a bowl. Add salt and pepper to taste.
In a bowl, combine the beans, wild rice, and diced onion. Mix in about half of the vinaigrette. Taste and adjust the seasoning with salt and pepper or more vinaigrette. Transfer to a large platter.
In another bowl, combine the roasted squash, Brussels sprouts, cranberries, persimmon, arugula, and parsley. Add about ¼ cup of the remaining vinaigrette and mix gently to combine. Taste and adjust the seasoning with salt and pepper or more vinaigrette. Scatter this mixture on top of the bean-rice mixture.
Sprinkle the pomegranates and walnuts over the top of the salad and drizzle with the remaining vinaigrette.