Roasted Root Vegetable Salad

13 ingredients
4 steps

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

Directions

  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.
  4. 4
    Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.

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