A salad that brings some much needed color to winter. This feeds quite a few, but can be scaled down and changed around easily. Great for using up vegetables on their last leg.

PARTS
— 4-6 winter root vegetables: turnips, beets, carrots, parsnips, squash, sweet potato, rutabaga etc. (I used 2 scarlet turnips and 2 beets from Local Roots CSA)
— 2 citrus fruits: pomelo, grapefruit, any kind of orange, lemon etc. (I used a pomelo and a satsuma mandarin)
— 1 tbsp pomegranate molasses
— 1 tbsp apple cider vinegar
— 2 tbsp extra virgin olive oil
— a handful of pine nuts (or hazelnuts)
— a few sprigs of thyme
— goat cheese

CLUES
1. Heat oven to 425 degrees.
2. Scrub the root vegetables and peel those that need it (beet, turnips). Dice all veg into 1" chunks. Drizzle with olive oil, salt and pepper. Place on a large, rimmed sheet tray - each vegetable in it's own section in case one needs a little longer than the others. Roast for 25-30 minutes, checking doneness periodically.
3. Peel and section the citrus fruits into messy chunks or supremes, set aside. Eat all excess pieces.
4. In a small skillet, toast the pine nuts on medium heat until golden and fragrant.
3. In a small bowl, whisk together the pomegranate molasses, apple cider vinegar and olive oil. season to taste with salt and pepper.
4. Once the vegetables are done, remove them from the sheet tray and toss them with the dressing.
5. On a large platter, plate first the dressed vegetables, then the citrus fruit pieces, then the nuts, thyme leaves and lastly, the goat cheese. Finish with a little flaky salt.