Parsnips become sweeter than candy when roasted, and become a flavorful and inventive addition to a hearty 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.
Swap It If you can't find escarole or you prefer a crunchier green, substitute romaine lettuce instead.