Roasted Root Vegetable Salad

Name: Roasted Root Vegetable Salad
Ingredients: 2 cups cubed cooked vegetables (roasted beets, potatoes, carrots, and sautéed beet greens/spinach); 1/2 cup stale bread, cubed (or store bought croutons); 6 walnuts, toasted in a pan and chopped; 1 scallion, washed and sliced thinly (white and light green parts only); 1 tablespoon chopped parsley; 1 tablespoon olive oil; 1/4 teaspoon mustard; 1 teaspoon white wine vinegar; Juice from half a lemon; 1/4 teaspoon course salt; 5 turns freshly cracked black pepper