Roasted Root Vegetable Salad

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Details

13 Ingredients

• 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 Tbsps olive oil, divided
• 5/8 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 Tbsps white wine vinegar
• 2 tsps Dijon mustard
• 1 1/2 tsps honey
• 1 garlic clove, minced
• 2 Tbsps fresh flat-leaf parsley leaves