Preheat the oven to 425 degrees. Dice or slice the root vegetables fairly evenly and not too thinly. If you are using parsnip or daikon radish, slice them into pieces about ½ inch thick; cut other vegetables into ¾-inch pieces.
Combine the cut vegetables with the apple and optional fennel in a large mixing bowl. Add the olive oil, syrup, thyme, and basil and stir together.
Transfer the mixture to a lightly oiled large roasting pan. Bake for 25 to 35 minutes, stirring every 10 minutes or so, until the vegetables are just tender and golden brown in spots. Remove from the oven and allow to cool to room temperature. Season lightly with salt and pepper.
Combine dressing ingredients in a small bowl and whisk together.
When ready to serve, combine the roasted vegetables with the greens in a serving bowl. Drizzle in enough citrus dressing to moisten the salad and toss gently. Scatter the pumpkin seeds over the top and serve.
