Roasted Root-Vegetable Salad With Persimmons

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1 1/2 pounds rutabagas, peeled and cut into 1-inch dice

1 1/2 pounds parsnips, peeled and cut into 1-inch dice

1 1/2 pounds turnips, peeled and cut into 1-inch dice

3 large carrots, peeled and cut into 1-inch dice

1/2 cup plus 1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

2 medium shallots, thinly sliced

5 tablespoons sweet white wine

3 tablespoons white wine vinegar

1 1/2 teaspoons chopped thyme

3 Fuyu persimmons, cut into 1-inch dice

One 3-ounce head of frisée, torn

2 Belgian endives, cored and sliced crosswise 1/2 inch thick

1/2 cup pomegranate seeds

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