Allison Martin’s Roasted Vegetable Salad with Cider Vinaigrette

1 pound parsnips, peeled and cut lengthwise 
1 pound carrots, peeled and cut lengthwise (Allison uses a mix of regular carrots and rainbow carrots)
5 to 8 mini peppers, split lengthwise, seeds removed
1 pound butternut squash, peeled and cubed (can use frozen/thawed) or 2 sweet potatoes, cubed in 2-inch pieces
1 cup frozen pearl onions, thawed
1 pound small brussels sprouts, trimmed and halved
2 to 3 small purple or new potatoes, quartered
3 fresh thyme sprigs
5 tablespoons olive or avocado oil
Kosher salt and freshly ground black pepper
1 head radicchio, separated into leaves
4 tablespoons fresh pomegranate seeds
Apple Cider Vinaigrette (recipe follows)

Apple Cider Vinaigrette

¾ cup extra virgin olive oil
¼ cup fresh orange juice
¼ cup apple cider vinegar
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon honey
1 ½ teaspoons kosher salt
1 teaspoon fresh thyme leaves
½ teaspoon freshly ground pepper