For the Salad:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 2 medium parsnips, peeled and sliced into sticks

• 2 medium carrots, peeled and sliced into sticks

• 1 small butternut squash, peeled, seeded, and cubed (about 4 cups)

• 1 medium red onion, cut into wedges

• 2 tablespoons olive oil

• 2 tablespoons pure maple syrup

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon smoked paprika

• ½ teaspoon ground cumin

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Dressing:

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup

• ½ teaspoon salt

• ¼ teaspoon black pepper

Optional Garnishes:

• ½ cup crumbled goat cheese or feta

• ¼ cup toasted pecans or walnuts

• ¼ cup dried cranberries or pomegranate seeds

• Fresh parsley, chopped