Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Spray one large and two small baking pans with cooking spray. Place sweet potato cubes in the large pan, and the mushrooms and onions in the two small pans. (Do not combine onions and mushrooms, as the juices from the mushrooms will prevent the onions from roasting properly.)

Drizzle all vegetables with oil and sprinkle with salt, tossing to coat. To ensure proper roasting, make sure the vegetables are not overcrowded.

Roast on the middle rack of your oven for 30 minutes, stirring once or twice during baking. Sweet potatoes may need an additional 10 minutes. Remove from oven when potato edges are browning, leaving oven on for the skewers (see below).

While vegetables roast, prepare the glaze: In a medium saucepan, sauté shallots in oil until soft and golden, about 15 to 20 minutes.

Stir in jam, wine, lemon juice, salt, and pepper. Cook on low 10 to 15 minutes, until heated through, stirring to prevent burning. Reserve three-quarters of a cup for the dressing.

Thread liver and vegetables in an alternating pattern onto eight wooden or metal skewers. (Reserve extra sweet potatoes for the salad.) Sprinkle skewers with salt and pepper.

Place on a baking pan (you can reuse the one from the sweet potatoes) and drizzle generously with glaze. Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 10 to 15 minutes, until heated through.

With an immersion blender, combine reserved glaze, lemon juice, orange juice, oil, and water. Blend until smooth and creamy.

Divide lettuce among eight dinner plates. Sprinkle with pomegranate arils, parsley, and the extra roasted sweet potato cubes.

Drizzle with salad dressing and top with a hot liver skewer. Serve immediately. (Skewers may also be served at room temperature.)