Roasted Parsnip and Date Salad

Preheat oven to 425 degrees. On a rimmed baking sheet, toss parsnips with 2 tablespoons oil, the thyme, and 1/2 teaspoon salt, and spread in an even layer. Roast, until golden brown and tender, about 40 minutes, flipping halfway through. Let cool.

Toss parsnips with escarole, dates, lemon juice, remaining 3 tablespoons olive oil, and the cheese. Season with salt and pepper.