Preheat the oven to 400°F (200°C).

Peel and chop the parsnips and onions into medium-sized pieces.

Toss the chopped parsnips and onions with olive oil, salt, and pepper, and spread them on a baking sheet.

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and caramelized.

Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

In the last 5-10 minutes of roasting, add the kale to the baking sheet to crisp up.

In a large mixing bowl, combine the roasted vegetables, crisped kale, cooked quinoa, and mixed greens.

Drizzle with a balsamic vinaigrette or dressing of your choice and toss to combine.

Serve immediately.