Roasted Root Vegetable Salad with Mint and Pistachios

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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