This salad highlights some serious winter vegetable love with a roasted shallot dressing. Add some rye croutons if you like (that would make it not GF) but it tastes great. This dish serves 2 very large entree salads or a few smaller ones. Double the dressing ingredients + shallots if you want some dressing left over for the week. Feel free to substitute another roasted vegetable if you like, I bet broccoli or romanesco florets would be great. This recipe is vegan, gluten free, soy free, and nut free.