Preheat oven to 425°F and line a large baking sheet with parchment paper.
Add turnips, parsnips, carrots, and onions to the baking sheet.
Drizzle with avocado oil, sprinkle with salt and thyme, and stir to coat vegetables evenly. Then spread vegetables out evenly on a baking sheet.
Bake vegetables in the oven for 25-30 minutes or until soft.
While veggies are roasting, whisk all dressing ingredients in a small bowl and set aside.
Next, place chopped kale in a large bowl.
When vegetables are done, remove them from the oven, and while warm, transfer to the large bowl on top of the chopped kale.
Add dressing and stir the kale into the warm roasted vegetables until it starts to wilt.
Serve warm with extra salt and a dash of pepper if desired.