Place racks in the middle most positions of your oven. Preheat the oven to 400F and have two baking sheets handy. Peel and dice the parsnips into 1/2" pieces and transfer to one of the baking sheets.Peel, halve and slice the red onion into 1/2" slices and transfer to the second baking sheet. Drizzle both sheet pans with olive oil and season with salt then toss to coat. Transfer the trays of the vegetables to the oven to roast, flipping halfway. The parsnips will take approximately 30 minutes and the onions will take approximately 20 minutes. Meanwhile, add all of the ingredients for the dressing to a large bowl and whisk to combine.
Wash, de-rib and finely chop the kale and add to the bowl with the dressing.Grate the pecorino and add to the kale.Preheat a medium-sized frying pan to medium. Once hot add the pecans and toast stirring frequently until fragrant. Once cool roughly chop the nuts and add to the bowl.Remove the seeds from the pomegranate and set aside. To keep the purple colour from bleeding onto the other ingredients these will be added last. When the vegetables have finished roasting let them cool slightly before adding to the bowl with the kale and pecorino, season with salt then toss to combine.
Serve the salad with the pomegranate seeds sprinkled on top. Enjoy!
