Ingredients:

1 red onion

1 butternut squash, sliced in half or in sections for easy roasting and peeling after it's cooked

1 carrot, cut into pieces

1 parsnip cut into pieces

1 celery root, peeled and cut into pieces

1 large beet, cut into pieces

enough olive or coconut or flax oil to coat and sea salt to taste

1/4 cup raw walnuts

1 teaspoon apple cider vinegar

juice of one lemon

1 teaspoon mustard powder or organic stoneground mustard with no sugar or additives and preferably made with apple cider vinegar (there's a kind that health food stores carry that fits all this criteria)

1 handful parsley leaves

Directions:

Preheat oven to 425 and toss the vegetables with the oil and sea salt and roast until tender (roughly 45 minutes)

Spread walnuts in a skillet and toast until golden then coarsely chop

Whisk the vinegar and lemon juice and mustard in a large bowl with extra olive or flax oil and season with sea salt and pepper if you like- toss with vegetables and walnuts and serve warm or at room temp.

The dressing can be made in advance and kept in the fridge to use as needed with these warm vegetables or salads later on in the week