Preheat oven to 400°F (200°C).

On one large baking sheet, toss Brussels sprouts with 1.5 tbsp olive oil, salt, and pepper. On a second baking sheet, toss butternut squash with remaining 1.5 tbsp olive oil, salt, and pepper. Arrange in single layers.

Roast for 20-25 minutes, or until tender-crisp and caramelized. Toss halfway through. Set aside to cool slightly.

While vegetables roast, cook bacon in a skillet over medium heat until crispy. Drain most grease, leaving 1 tbsp. Add 1 tbsp maple syrup, stir quickly for 30 seconds to coat bacon. Transfer to paper towel-lined plate.

If using, toast pecans in a dry skillet over medium-low heat for 3-5 minutes until fragrant; set aside.

In a small bowl, whisk together 3 tbsp olive oil, balsamic vinegar, 1 tbsp maple syrup, Dijon mustard, salt, and pepper for the dressing.

In a large serving bowl, combine roasted Brussels sprouts and butternut squash. If using, add mixed greens.

Add maple bacon, crumbled goat cheese, and toasted pecans. Pour about half the dressing over the salad and gently toss. Add more dressing if desired.

Serve warm or at room temperature.