Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Place the beet wedges and sweet potato cubes on separate baking sheets (to avoid beet juice staining other vegetables).
3. Drizzle both vegetables with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
4. Toss to coat evenly, then spread in a single layer.
5. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are caramelized and the beets are tender.
6. Let the vegetables cool to room temperature before assembling the salad.

Step 2: Make the Dressing

1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), and Dijon mustard.
2. Season with salt and pepper to taste.

Step 3: Assemble the Salad

1. Start with a bed of mixed greens on a large serving platter or individual plates.
2. Scatter the roasted beets and sweet potatoes over the greens.
3. Add the sliced red onion, crumbled feta cheese, and chopped walnuts or pecans (if using).
4. Sprinkle the pomegranate seeds generously on top for bursts of sweetness.

Step 4: Drizzle with Dressing

1. Just before serving, drizzle the balsamic vinaigrette over the salad.
2. Toss lightly to combine, or leave it layered for a more elegant presentation.