Combine all ingredients in a small bowl or jar.  Whisk together.

This will stay good in the fridge for a few days, but may need to come to room temperature before it can be used because it gets a bit chunky.  You can also microwave it for 10 seconds or so if needed.

Preheat your oven to 350°F.  Line a baking sheet with foil and spray with cooking spray.

Cut the peeled sweet potatoes into 1-inch cubes, and slice the Brussels sprouts in half (quarter them if they're big).  Add both to a mixing bowl, sprinkle with salt and pepper to taste and drizzle with oil, then toss to evenly combine.

Spread the potato, sprouts, and cranberries in a single layer on the baking sheet and roast for 25-30 mins, or until the potatoes are tender.  Remove from the oven and return to the mixing bowl.  

Add 1-2 tbsps of the feta and 2 tbsps of the vinaigrette to the potatoes and sprouts, season with salt and pepper to taste, and toss to combine.  Serve with pomegranate arils, and drizzle with a little more dressing or add more feta if desired.  

Note:  we added some spicy roasted chickpeas to this.  We haven't included a recipe because the Tart just improvised it.