Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. Trim Brussels sprouts by cutting off stem ends and removing damaged outer leaves, then slice in half lengthwise. Peel butternut squash, remove seeds, and dice into uniform 3/4-inch cubes. Place Brussels sprouts on one baking sheet and butternut squash on another. Drizzle each with olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly and arrange in a single layer without overcrowding. Roast butternut squash for 25-30 minutes and Brussels sprouts for 20-25 minutes, tossing halfway through. Vegetables should have golden-brown caramelized edges and be tender when pierced with a fork. While vegetables roast, prepare the maple balsamic glaze by combining maple syrup, balsamic vinegar, Dijon mustard, and minced garlic in a mason jar. Shake vigorously, add olive oil, and shake again until emulsified. Season with salt and pepper to taste. Toast walnuts in the oven for 5-7 minutes until fragrant and lightly golden. Watch carefully to prevent burning. Roughly chop once cooled. If using bacon, cook until crispy in a skillet over medium heat. Drain on paper towels and crumble once cooled. On a large serving platter, create a bed of baby arugula. While vegetables are still warm, arrange them over the greens. Tear burrata into generous pieces and distribute across the salad. Sprinkle with feta cheese, toasted walnuts, dried cranberries, and bacon if using. Drizzle maple balsamic glaze generously over the entire salad. Garnish with fresh thyme leaves and flaky sea salt. Serve immediately while vegetables are slightly warm.