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Preheat the oven to 400 degrees F.
Toss the squash cubes and onion with a liberal amount of olive oil and sprinkle with salt and pepper. Transfer to a baking sheet and roast until tender, turning if necessary, 15 to 20 minutes. Once the onion is cool enough to handle, cut it into ?-inch dice.
Meanwhile, separate the leaves from the Brussels sprouts, discarding the tough cores. In a steamer, steam the leaves until bright green and just tender, about 3 minutes.
To make the vinaigrette, whisk the olive oil, red wine vinegar, balsamic vinegar, mustard, and herbs together in a bowl. Add salt and pepper to taste.
In a bowl, combine the beans, wild rice, and diced onion. Mix in about half of the vinaigrette. Taste and adjust the seasoning with salt and pepper or more vinaigrette. Transfer to a large platter.
In another bowl, combine the roasted squash, Brussels sprouts, cranberries, persimmon, arugula, and parsley. Add about ??cup of the remaining vinaigrette and mix gently to combine. Taste and adjust the seasoning with salt and pepper or more vinaigrette. Scatter this mixture on top of the bean-rice mixture.
Sprinkle the pomegranates and walnuts over the top of the salad and drizzle with the remaining vinaigrette.
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