Rustic Root Vegetable Salad With Citrus And Thyme

• 3 parsnips
• 1 medium sized butternut squash
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• 1 orange (zested and then halved)
• several sprigs of fresh thyme
• about 1/8 of a cup of toasted pine nuts
• a handful of dried cranberries
• goat cheese

1. Peel the parsnips with a vegetable peeler, cut them in half and cut diagonally (they should sort of resemble french fries).
2. Peel the butternut squash with a big, sharp knife and cut into cube sized pieces.
3. Put the parsnips and squash in one bowl. In another bowl, combine the melted butter, olive oil and honey and whisk together. Then pour over the vegetables and toss with a big spoon or spatula until they are evenly coated.
4. Place them on a baking sheet, sprinkle with kosher salt and several fresh thyme leaves. Give a little squeeze of half of the orange, for a little juice. Place in the 400 degree oven for about 20 minutes, checking a few times in between to toss the vegetables and shake the pan a little.
5. Put the vegetables in a large bowl, add the toasted pine nuts (these can be toasted at 350 degrees for about 5-10 minutes - make sure you shake the pan), the dried cranberries and the orange zest. Toss together. Add a few little dollops of goat cheese on top and serve!

parsnips, butternut squash, olive oil, unsalted butter, honey, orange, several sprigs, nuts, cranberries, goat cheese

Taken from food52.com/recipes/6976-rustic-root-vegetable-salad-with-citrus-and-thyme (may not work)