Preheat the oven to 400 degrees F. Spread the vegetables over a large baking sheet. Drizzle with algae oil and sprinkle liberally with sea salt. Use your hands to toss everything together until all vegetables are coated. Bake 20 to 30 minutes, or until vegetables are golden-brown and have reached desired done-ness.
Cook quinoa according to package instructions while the vegetables are roasting.
Add all ingredients for the cider vinaigrette to a small blender and blend until combined (note: if you don’t have a small blender, no sweat: you can whisk the dressing in a bowl or measuring cup).
Transfer the cooked quinoa to a serving bowl along with the roasted winter vegetables. Add in all of the dressing, parsley, and roasted walnuts. Toss everything together until combined.
Taste salad for flavor and add more sea salt and/or cider vinegar to taste.