4cupstoasted bread, cut into 1-inch cubes (about half of 1 small boule)
Preheat the oven to 400. Place the carrots, parsnips, rutabaga, beets, and shallots in a large mixing bowl. Toss with one tablespoon of the olive oil, the maple syrup, the coarse salt, and a generous pinch of freshly ground black pepper. Place the vegetables on one or two parchment or foil-lined baking sheets. Roast for 35-45 minutes, stirring a few times during roasting to prevent burning or sticking, until the vegetables are golden and tender.
After roasting, separate the shallots from the rest of the vegetables. Place the shallots in a blender with the remaining 4 tablespoons of olive oil, the vinegar, the mustard, the sea salt, and another pinch of black pepper. Blend till smooth (a few specks of visible shallot is fine!).
Place the roasted vegetables, greens, and bread into a serving bowl. Toss with the shallot dressing. Season as needed with extra salt and pepper. Serve.
Leftover salad will keep overnight in an airtight container in the fridge.