Preheat oven to 350 ℉. Line 2 baking sheets with parchment paper.

Place quinoa in a pot with 1 cup of water and a pinch of salt. Bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Set aside to cool slightly.

Spread sliced brussels sprouts and cherry tomatoes on one sheet pan. Arrange the butternut squash and mushrooms on the second sheet pan. Drizzle each pan of vegetables with 1 tablespoon olive oil. Sprinkle 1 teaspoon fresh thyme leaves, 1/2 teaspoon of salt and 1/4 teaspoon pepper over the vegetables in each pan.

Roast the vegetables for 25 minutes.

Prepare the dressing. In a small bowl, whisk together apple cider vinegar, lemon juice, shallot, salt, and pepper. Add avocado oil and whisk until blended.

Transfer the roasted vegetables to a large bowl. Add the quinoa and toss gently.

Arrange the arugula in a large serving bowl. Add the roasted vegetables and quinoa. Top with toasted pumpkin seeds.

Warm the dressing for 20 seconds in the microwave. Whisk in miso. Serve dressing with the salad.