Eating veggies is more fun when they're roasted to add a rich flavor and delicious crispness. Mushrooms take on the flavor of any dish while adding micronutrients and antioxidants.
Combine all the vinaigrette ingredients in a mason jar. Tightly secure the lid and shake to combine. Set aside. (This recipe makes more than enough dressing for the salad. Save extra in an airtight container in the refrigerator for up to 1 week.)
Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside. Place cauliflower and Brussels sprouts in a large bowl, and toss with 1 Tbsp olive oil. Spread on prepared baking sheet and roast for 10 minutes.
Place butternut squash in the same bowl and toss with 1/2 Tbsp olive oil. After the other vegetables have cooked for 10 minutes, add squash to the same pan and continue cooking for additional 10-12 minutes, or until vegetables are crisp outside and tender inside. Cooking time will vary depending on size of the vegetable pieces.
Let vegetables cool to room temperature. In a large bowl, combine vegetables with beans, pomegranate seeds, and raisins and toss with just enough dressing to coat the salad.