Place sweet potatoes and acorn squash on a parchment-lined baking sheet.
Drizzle with olive oil and salt, and roast in the oven for 30 to 35 minutes, or until squash and potatoes are tender and golden.
Whisk together olive oil, hot sauce, maple syrup, honey, vinegar, and garlic. Set aside.
Once the squash and sweet potatoes have had a few minutes to cool, arrange on platter and drizzle with dressing.
Top with avocado, pomegranate seeds, and crumbled feta. Garnish with cilantro leaves.
If you want to peel acorn squash before roasting, poke it a few times with a fork, and pop it in the microwave for 3 to 4 minutes. The microwave softens and loosens the skin, making it easier to peel using a potato peeler.
Nutritional facts do not include garnishes.
Turn the vegetables one to two times during cooking for even cooking.
If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve.
Roasted sweet potatoes and acorn squash will keep in the fridge for up to three days.
Dressing will keep in the fridge for up to 10 days.