Roasted Root Vegetable Salad

Root veggies and squash

3 cups (3/4-inch) cubed peeled butternut squash
1 onion, quartered
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 Tbsps. olive oil, divided
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
2 Tbsps. white wine vinegar
2 tsps. Dijon mustard
1 1/2 tsps. honey
1 garlic clove, minced
2 Tbsps. fresh flat-leaf parsley leaves

Preheat oven to 425°. Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 1/2 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.

Recipe from