Roasted Root Vegetable Salad

• 2 cups cubed cooked vegetables (roasted beets, potatoes, carrots, and sauteed beet greens/spinach)
• 1/2 cup stale bread, cubed (or store bought croutons)
• 6 walnuts, toasted in a pan and chopped
• 1 scallion, washed and sliced thinly (white and light green parts only)
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon mustard
• 1 teaspoon white wine vinegar
• Juice from half a lemon
• 1/4 teaspoon course salt
• 5 turns freshly cracked black pepper

1. In a large mixing bowl toss together olive oil and green onions, salt, pepper and mustard.
2. Add in all roasted vegetables (if refrigerated, allow them to get to room temperature), stale bread, walnuts and toss again.
3. Add in vinegar, lemon juice and parsley and toss again.
4. Let sit for a few minutes to allow bread to soak up dressing, toss again and serve.

vegetables, stale bread, walnuts, scallion, parsley, olive oil, mustard, white wine vinegar, course salt, pepper

Taken from food52.com/recipes/19733-roasted-root-vegetable-salad (may not work)