Roasted Root Vegetable Salad

Name: Roasted Root Vegetable Salad
Ingredients: 5 to 6 cups peeled and diced root vegetables (see Note below recipe box); 1 diced red apple; 1 small or medium bulb fennel (sliced, optional); 2 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup or agave nectar; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; Salt and freshly ground pepper to taste; 3 to 4 ounces mixed baby greens; Citrus-Mustard Salad Dressing (see recipe below this recipe box as needed, or your favorite vinaigrette); 1/4 cup toasted pumpkin seeds