Roasted Vegetable Salad Bowl

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8 ounces cremini mushrooms, stemmed and quartered

1 small head broccoli (about 11 ounces), cut into 2-inch florets

1 medium carrot (about 7 ounces), peeled and cut into 1/2-inch pieces

1 large parsnip (about 10 ounces), peeled and cut into 1/2-inch pieces

2 tablespoons plus 1 teaspoon pure maple syrup

1/4 teaspoon ground cinnamon

1/4 teaspoon smoked paprika

1/3 cup plus 2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 small shallot (about 2 ounces), finely chopped

Juice of 1 navel orange (about 1/4 cup)

4 cups baby kale (from a 5-ounce package)

1/2 cup pecans, roughly chopped

1/4 cup crumbled goat cheese