Preheat oven to 425 degrees F
Rinse, peel and chop vegetables into 1-inch cubes/pieces
Toss vegetables in the 3 tbsp olive oil and salt
Spread onto a baking sheet sprayed with olive oil cooking spray
Roast for 30-35 minutes, stirring halfway through
While veggies are roasting, prepare the dressing by combining 2 tbsp olive oil, white wine vinegar, fresh parsley, minced garlic, honey and salt and pepper in a mason jar or shaker bottle. Shake to mix and set aside for flavors to mingle.
When vegetables are done, remove from the oven and set aside to cool a bit.
Now it's time to construct the salad. In a large salad bowl, add the mixed greens, roasted veggies, sharp cheddar, dried cranberries, pumpkin seeds, and chopped avocado. Drizzle with dressing right before serving and season with salt and fresh pepper to taste. You can also serve the vinaigrette on the side or use your own favorite vinaigrette recipe.