Name: Roasted Root Vegetable Salad with Mint and Pistachios
Cook time: 15 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: ½ cup unsalted, shelled raw pistachios; 1 small or ½ large acorn squash, halved through root end, seeded, sliced crosswise ½” thick; 4 small carrots, peeled, cut into 2” pieces; 2 medium parsnips, peeled, sliced ¾”-thick; 1 medium golden beet, peeled, halved, sliced ½” thick; 5 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 2 tablespoons (or more) apple cider vinegar; 1 teaspoon sumac (optional); 1 cup fresh mint leaves, torn if large

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Hirsheimer & Hamilton

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Recipe notes