Preheat your oven to 400 °F (205 °C).
Transfer the brussels sprouts and sweet potatoes to one or two lined baking sheets and drizzle them with oil. Use your hands to evenly coat the vegetables with the oil, then sprinkle generously with salt and pepper to taste.
Place the brussels sprouts and sweet potatoes to the oven and roast for 35-40 minutes, or until all of the vegetables are fork- tender and gently browning. Once ready, set aside to cool slightly.
While the vegetable roast, whisk together the shallot, vinegar, Dijon mustard, and olive oil. Season the vinaigrette to taste with salt and pepper and set aside.
Combine the sweet potatoes and brussels sprouts in a large mixing bowl with the wheat berries, leafy vegetable and apples.
Optional step. Add a handful of toasted pumpkin seeds.
Add vinaigrette and toss well to combine, then season with salt & pepper to taste before serving.