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Ingredients

• 1 small red onion, cut into 1/2-inch wedges
• 1 small sweet potato, about 8 ounces, cut into 1-inch pie
• 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 12 ounces, peeled and cut into 3/4-inch pieces
• 1 small beet, peeled and cut into 3/4-inch pieces
• 3 tablespoon(s) extra-virgin olive oil
• Salt and freshly ground pepper
• 1/4 cup(s) walnuts
• 1 1/2 teaspoon(s) balsamic vinegar
• 1 1/2 teaspoon(s) fresh lemon juice
• 1/2 teaspoon(s) Dijon mustard
• 2 tablespoon(s) chopped flat-leaf parsley
• 1 ounce(s) feta, crumbled 1/4 cup

Description

Warm Winter-Vegetable Salad - The Huffington Post

Kitchen Daily