Warm winter-vegetable salad

Indulge in a hearty warm winter-vegetable salad bursting with flavors and seasonal produce. Perfect for chilly days, this dish is a culinary delight.

Ingredients:

• 1 small red onion, cut into 1/2-inch wedges
• 1 small sweet potato (about 230g), cut into 1-inch pieces
• 1 carrot, peeled and cut into 3/4-inch pieces
• 1 parsnip, peeled and cut into 3/4-inch pieces
• 1 small celery root (about 340g), peeled and cut into 3/4-inch pieces
• 1 small beet, peeled and cut into 3/4-inch pieces
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground 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 chopped flat-leaf parsley
• 30g feta, crumbled (1/4 cup)

Instructions:

1. Preheat the oven to 425°. Place onion, sweet potato, carrot, parsnip, celery root, and beet in a medium roasting pan. Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle salt and pepper over the vegetables. Roast for approximately 45 minutes, making sure to stir occasionally, until the vegetables are tender and have browned slightly in some areas.
2. While the vegetables are roasting, scatter the walnuts on a pie plate and toast them until they turn golden, approximately 6 minutes. Transfer the toasted walnuts to a cutting board and roughly chop them.
3. In a large bowl, combine vinegar, lemon juice, mustard, and the remaining 1 tablespoon of olive oil. Mix in the parsley. Season with salt and pepper. Add the roasted vegetables and walnuts to the dressing and mix everything together. Sprinkle feta cheese on top of the salad. Serve the salad warm or at room temperature.

Summary:

• Calories: 1116 kcal
• Fat: 70 g
• Protein: 21 g
• Carbs: 112 g
• Potassium: 2684 mg
• Magnesium: 233 mg