Preheat oven to 400. Line a baking sheet with aluminum foil and set aside.

Prep, peel, and cube vegetables. Use aluminum foil to section off the different vegetables as you place them on the baking sheet. Section the beets, squash, sweet potatoes, carrots, and Brussels sprouts all separately on the baking sheet. Sprinkle with salt and garlic salt and drizzle olive oil over them and bake for 30 minutes.

In a medium size frying pan add in the chopped Swiss card and saute it with 1 teaspoon olive oil and add in a pinch of salt. Saute until it cooks down, about 5 minutes, then set aside.

To make the dressing simply whisk together olive oil, Dijon mustard, juice of 1/2 of a lemon, red wine vinegar and honey until combined.

To assemble the salad arrange the roasted vegetables on a large serving platter or plate and add the cooked Swiss chard and pomegranate tendrils. Drizzle the dressing over the vegetables and enjoy!