Roasted Root Vegetable Salad

Ingredients

• 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

Preparation

1. 1. Preheat oven to 425°.
2. 2. 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.
3. 3. 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.