Bok Choy and Brussels Salad with Squash and Shiitake Bits

1 cup peeled delicata or butternut squash, cut into 1/4” slices
1 cup brussels sprouts, trimmed, leaves separated
olive or coconut oil                        
4-6 shiitake mushrooms, thinly sliced
1 bunch bok choy, chopped                
1 tbsp raw maple syrup
1/4 cup rice wine vinegar                    
1/4 cup toasted sesame oil
Celtic sea salt                            
Freshly-ground black pepper

Preheat oven to 400º.  Coat squash with oil, pepper and salt, and roast until soft.  Set aside.  Drizzle mushrooms with oil and salt and bake until crispy.  Mince mushrooms and set aside.  Whisk maple syrup, vinegar, sesame oil and salt for dressing.  Toss bok choy and brussels sprouts and warm squash with dressing and top with mushroom bits.