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Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place all but 1 cup of the shaved brussels on one baking sheet and the sweet potatoes on the other. Toss both with oil and then roast in your oven for 30-35 minutes, tossing halfway through.
Heat the butter in a small frying pan over medium-high heat. Add the walnuts and let them toast until fragrant, about 2-3 minutes, shaking the pan often.
Combine all the dressing ingredients in a jar and shake.
In a large salad bowl, add the 1 cup of raw brussels, the roasted brussels, the sweet potatoes, walnuts, orange segments, and the pomegranate seeds. Toss with the dressing and serve.