Preheat your oven to 400°F (200°C) and line a baking sheet with foil.

Peel and cut the butternut squash into 1-inch pieces, toss with olive oil, salt, and pepper, and spread on the baking sheet. Roast for 25-30 minutes.

Cook the bacon in a skillet over medium-high heat until crispy, about 6-8 minutes. Drain on paper towels.

Whisk together the bacon fat, olive oil, red wine vinegar, honey, and Dijon mustard in a small bowl for the dressing.

In a large salad bowl, combine the Brussels sprouts, chopped apple, pomegranate arils, red onion, sliced almonds, and cooled roasted butternut squash, folding in the crispy bacon.

Drizzle the dressing over the salad, toss gently, and adjust seasoning if necessary.

Serve immediately, chilled or at room temperature.