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Preheat oven to 425°F.
Prep the squash: trim both ends and peel the skin of the butternut squash with a vegetable peeler. Halve the squash vertically into a bulbous end and a neck. Remove seeds from the bulbous part and proceed to slice and dice both sections into 1 inch pieces. If the squash is particularly tough, consider microwaving it for a minute to make cutting easier.
Peel and cube the sweet potato. Trim and quarter the Brussels sprouts. Roughly chop the bell pepper (try to keep the size of the pieces consistent across the vegetables so it cooks evenly).
Drain the black beans and set aside.
Slightly oil the largest sheet pan you have. Lay out the vegetables and the beans onto the pan in sections in a single layer. Season with salt and pepper to taste and drizzle with additional olive oil. Transfer into the oven and roast until squash and sweet potato are fork tender and slightly golden, about 20 minutes.
While the veggies roast, make the vinaigrette. In a jar or a bowl, combine olive oil, honey, apple cider vinegar and minced garlic. Season with salt and pepper to taste. Mix vigorously until the dressing is emulsified.
Once the veggies are done, remove from the oven and serve on a bed of leafy greens. Drizzle with the vinaigrette, garnish with goat cheese and pumpkin seeds and enjoy!