Preheat the oven to 400°F (200°C).

Toss butternut squash, sweet potatoes, and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes until golden and crisp on the edges.

While the veggies are roasting, whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard to create the maple drizzle.

Once the veggies have cooled slightly, layer baby greens on a large platter or bowl.

Add the roasted vegetables followed by the shredded chicken, apple slices, nuts, cranberries, and cheese (if using).

Drizzle the maple dressing over the salad and toss gently to combine.

Serve immediately or store components separately for later enjoyment.