Roasted Root Vegetable Salad

• 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

1. Preheat oven to 425u0b0.
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 425u0b0 for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
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. Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.

butternut squash, shallots, parsnips, carrots, olive oil, kosher salt, freshly ground black pepper, white wine vinegar, mustard, honey, garlic, parsley

Taken from www.myrecipes.com/recipe/roasted-root-vegetable-salad (may not work)