WARM WINTER VEGGIE SALAD
Ingredients:
1 red onion
1 butternut squash, sliced in half or in sections for easy roasting and peeling after it’s cooked
1 carrot, cut into pieces
1 parsnip cut into pieces
1 celery root, peeled and cut into pieces
1 large beet, cut into pieces
Enough olive or coconut or flax oil to coat and sea salt to taste
1/4 cup raw walnuts
1 teaspoon apple cider vinegar
Juice of one lemon
1 teaspoon mustard powder or organic stoneground mustard with no sugar or additives and preferably made with apple cider vinegar (there’s a kind that health food stores carry that fits all this criteria)
1 handful parsley leaves
Directions:
Preheat oven to 425 and toss the vegetables with the oil and sea salt and roast until tender (roughly 45 minutes).
Spread walnuts in a skillet and toast until golden then coarsely chop
Whisk the vinegar and lemon juice and mustard in a large bowl with extra olive or flax oil and season with sea salt and pepper if you like- toss with vegetables and walnuts and serve warm or at room temp.
