Roasted Winter Vegetable Salad

Recipe from Nicole - very yummy, just don't overcook the sweet potato!

Roasted Winter Vegetable Salad with Feta (or goat cheese!)serves 4

1 medium red onion, cut into 1/2-inch wedges
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces
1 small celery root, peeled and cut into 1/2-inch pieces
1 large beet, peeled and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
kosher salt and ground black 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
1 ounce feta cheese, coarsely chopped

1. Preheat oven to 425 degrees F. Place onion, sweet potato, carrot, parsnip, celery root, and beet on a large baking sheet. Drizzle 2 tablespoons olive oil over veggies, sprinkle generously with salt and pepper; toss to combine. Place in oven to roast for approximately 45 minutes, stirring once or twice, until tender.
2. Place walnuts on an oven-safe pan and pop in oven with veggies, until just toasted; approximately 1 to 2 minutes. Transfer to cutting board and coarsely chop.
3. In a large bowl, whisk balsamic vinegar, remaining 1 tablespoon of olive oil, lemon juice, and mustard. Fold in parsley; season with salt and pepper. Add roasted vegetables and walnuts to dressing; toss to combine. Top salad with chopped feta and serve warm or at room temperature.