Roasted Vegetables Salad

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2 medium delicata squash, unpeeled

2 cups Brussels sprouts, cut in half through the stem 

1/2 cup pumpkin seeds 

3 tablespoons olive oil 

2 medium turnips, cut into 1 1/2-inch wedges 

2 carrots, cut into 2-inch pieces 

Kosher salt and ground black pepper 

Balsamic Vinaigrette, recipe follows

1 cup fresh parsley leaves

1/2 cup currants 

4 ounces crumbled goat cheese 

Balsamic Vinaigrette:

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar 

1 1/2 teaspoons Dijon mustard 

1 clove garlic, smashed and minced 

Kosher salt and ground black pepper