Preheat your oven to 375 degrees. Then into a large bowl add in the squash cranberries, walnuts, olive oil, maple syrup, 5 spice and salt. Mix to coat then place onto a baking pan and bake for 20-25 minutes*
Meanwhile, wash the brussel sprouts. Then remove the stem and outer leave. Place into a food processor set to slice. Alternatively, you can use a mandolin.Then mix the ingredients for the salad dressing and drizzle onto the shaved brussel sprouts. Toss and refrigerate.
Once the squash is nice and golden, add the squash mixture to the marinated Brussel sprouts. You can serve warm or return to the fridge for 2 hours to serve cold. It is delicious both ways!
*if you are concerned about the cranberries burning you can alternatively add them in near the end of baking (last 10 minutes). I personally have never had an issues with them burning.