Roasted Thanksgiving Salad

1. Roast Vegetables

Preheat your oven to 425°F. In a large mixing bowl, combine the sweet potatoes, parsnips, and red onion with olive oil and kosher salt. Toss well and spread the vegetables on two sheet pans, avoiding overcrowding. Roast in the oven for 15 minutes, toss, and rotate the pans, then roast for another 10 minutes until tender and golden brown.

2. Prepare Quinoa

While the vegetables are roasting, bring water to a boil in a 2-quart saucepan with salt. Add the rinsed quinoa and ground cinnamon, reduce the heat, and simmer covered for 15 minutes. Remove from heat, rest for 5 minutes, and fluff with a fork.

3. Make Dressing

In a canning jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt. Shake well until the dressing is emulsified.

4. Combine and Serve

Combine the roasted vegetables with the cooked quinoa in a large bowl. Add the fresh thyme leaves and finely chopped sage. Pour the dressing over and toss. Before serving, fold in the apple pieces and roasted pepitas.