Roasted Parsnip, Celery Heart, and Apple Salad

Preheat oven to 375 degrees. In a large bowl, toss parsnips with oil; season with salt and pepper. Spread parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on a wire rack.

Divide parsnips among 6 serving plates. Place celery hearts and leaves, apple, and vinaigrette in a large nonreactive bowl; season with salt and pepper. Toss until well combined and arrange on top of parsnips.