Preheat the oven to 475 degrees F.

Scatter the squash and parsnips evenly on a rimmed baking sheet. Drizzle them with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss well to coat. Place in the oven and roast for 30 minutes, tossing half way through, or until golden brown and tender all the way through. Cool slightly.

Meanwhile, place the rice, 1 teaspoon salt and 1 1/2 cups water into a small sauce pan and place over medium heat. Bring to a simmer, cover and reduce the heat to maintain and gentle simmer. Cook for 30 minutes or until all the water is absorbed and the rice is tender. Remove from the heat and allow to steam for an additional 5 minutes. Fluff with a fork.

While the rice cooks, in a large bowl, whisk together the mustard, maple syrup, vinegar, remaining 1/2 teaspoon salt and remaining 2 tablespoons of olive oil. While the rice is still warm, add it to the dressing along with the roasted vegetables and toss to coat. Add the scallions, kale and almonds and toss one more time to combine. Serve warm or at room temperature.