Winter vege salad

From Lunchpails and Lipstick:

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.