Roasted Vegetable Salad - Crossroads Community Farm

Ingredients

• 1 1/2 pounds carrots
• 1 medium-large rutabaga
• 2 medium parsnips (about 1/2 pound)
• 2 medium red onions (about 1/2 pound)
• 1 tablespoon fresh ginger, peeled and finely chopped
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon sea salt
• 8 cloves garlic, peeled but left whole
• 1 tablespoon balsamic vinegar plus additional to taste
• freshly milled black pepper to taste
• 2 tablespoons finely chopped fresh parsley
• 3-4 cups spinach washed and torn into bite-size pieces
• 1/2 lemon
• Extra virgin olive oil
• 1/3 cup pumpkin seeds sautéed in 1/2 teaspoons olive oil until they pop.