Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash, beet wedges, and sliced carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and fresh thyme. Toss to coat the vegetables evenly.
3. Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized around the edges.
4. Remove the roasted vegetables from the oven and let them cool slightly while you prepare the other components of the salad.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together the olive oil, balsamic vinegar (or pomegranate molasses), Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified.
2. Taste and adjust the seasoning if needed, adding more honey for sweetness or balsamic for acidity.

Step 3: Assemble the Salad

1. On a large serving platter or individual plates, spread the mixed winter greens to create a base for the salad.
2. Arrange the roasted butternut squash, beets, and carrots over the greens.
3. Tear the burrata into pieces and place them throughout the salad, allowing the creamy center to spill out slightly.
4. Sprinkle the pomegranate seeds over the entire salad, adding bright pops of color and a sweet-tart flavor.

Step 4: Drizzle and Garnish

1. Drizzle the salad with the prepared dressing, ensuring the greens and roasted vegetables are lightly coated.
2. For extra crunch and flavor, sprinkle toasted walnuts or pecans on top of the salad.
3. Garnish with fresh herbs, such as parsley or mint, for a burst of freshness.
4. Finish with a pinch of flaky sea salt for added texture and flavor.