Warm Winter-vegetable Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 mall red onion, cut into 1/2 inch wedges
• 1 small sweet potato, cut into 1 inch pieces (about 8 oz)
• 1 carrot, peeled and cut into 3/4 inch pieces
• 1 parsnip, peeled and cut into 3/4 inch pieces
• 1 small celery root, peeled and cut into 3/4 inch pieces (about 12 oz)
• 1 small beet, peeled and cut into 3/4 inch pieces
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1/4 cup walnuts
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon dijon mustard
• 2 tablespoons flat leaf parsley, chopped
• 1 ounce feta, crumbled (1/4 cup)

Recipe

• 1 preheat the oven to 425 degrees.
• 2 in a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tbl of the olive oil. season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
• 3 meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. transfer the walnuts to a work surface and coarsely chop.
• 4 in a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tbl of olive oil and fold in the parsley, season with salt and pepper.
• 5 add the vegetables and walnuts to the dressing and toss. top the salad with the feta and serve warm or at room temperature.