Roasted Root Vegetable Salad

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3 cups butternut squash cubed peeled
• 4  carrots peeled halved lengthwise cut into 1-inch pieces
• 2 teaspoons dijon mustard 
• 2 tablespoons flat-leaf parsley leaves fresh
• 1  garlic clove minced
• 1.5 teaspoons honey 
• 0.6 teaspoon kosher salt divided
• 5 tablespoons olive oil divided
• 4  parsnips peeled halved lengthwise cut into 1-inch pieces
• 8 small shallots peeled halved
• 2 medium turnips cut into thin wedges
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 42
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.
3. Bake at 425 for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes.
4. Remove from oven; cool to room temperature.
5. 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.
6. Add roasted vegetables; toss to coat.
7. Sprinkle with parsley.