Preheat the oven to 425 degrees F. Cover two baking sheets with aluminum foil.
Using a sharp knife, cut the ends off of the Delicata squash, then cut in two horizontally. Use a spoon to scrape out the seeds then cut the squash into thin half moons.
Spread the squash and red onions evenly on 1 baking sheet and the Brussels sprouts on the other. Drizzle the vegetables with 3 tablespoons of olive oil (1 ½ T per baking sheet) and season generously with salt and pepper. Use your hands to gently toss the vegetables so they are evenly coated. Bake for 20 minutes or until the vegetables are lightly browned. (I usually stir halfway through so the squash and onions don’t burn.)
Meanwhile, add the quinoa to a medium saucepan, along with 1 1/2 cups of water and a pinch of salt. Bring to a boil; reduce the heat to low. Simmer, uncovered, for 15 minutes. Cover and let sit for 5 minutes. Fluff with a fork and let cool. (Spread the cooked quinoa on a baking sheet to expedite the cooling process.)
Meanwhile, in a liquid measuring cup, whisk together the lemon juice, zest, and the remaining ¼ cup of olive oil. Season to taste with salt and pepper.
Remove the roasted veggies from the oven and let cool. (If you combine the salad before the veggies and quinoa have cooled, you will have a mushy salad!)
In a large bowl, toss together the cooled roasted vegetables and quinoa, along with the mint, parsley, feta, and vinaigrette (and the pine nuts, if you’re using). Taste and season with additional salt and pepper, if needed. Scatter the pomegranate seeds on top.
Salad leftovers are delicious for lunch. It will keep for 3 days in the refrigerator, and can be cold or eaten at room temp if you don’t want to reheat it.
NOTE: If you’re vegan, just eliminate the feta!