Roasted Root Vegetable Salad

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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

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