Made with butternut squash, parnsips, carrots, and turnips, Roasted Root Vegetable Salad is a colorful complement to your meal. This side is a great choice for a potluck or a party because it is served at room temperature.
3 cups (3/4-inch) cubed peeled butternut squash
8 small shallots, peeled and halved
4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 medium turnips, cut into thin wedges
5 tablespoons olive oil, divided
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 garlic clove, minced
2 tablespoons fresh flat-leaf parsley leaves
How to Make It
Preheat oven to 425°.
Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.
Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.
I paired this with risotto cakes on butter lettuce. It was superb! The dressing is delicious but I preferred it on the salad and not on the roasted vegetables. I thought the vegetables were delicious on their own. So I would taste before coating the vegetables.