2 medium sweet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes
1 medium red bell pepper, cut into 3/4-inch dice
1 medium red onion, cut into 3/4-inch dice
6 tsp macadamia nut oil
2 celery stalks, sliced
1/4 cup slow-roasted cashews (see below for instructions)
1 tbsp white wine vinegar
2 tbsp chopped fresh parsley
1 tsp Dijon mustard
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
To Slow-Roast Cashews: Place 1 cup raw cashews and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely.
Preheat the oven to 425°F. Lightly oil a large baking sheet.
Combine the potatoes, bell pepper, and onion in a bowl; toss with 2 teaspoons of the oil. Transfer to the baking sheet and roast, stirring occasionally, until the vegetables are tender and browned, 28 to 30 minutes. Transfer to a bowl and stir in the celery and cashews
In a small bowl, whisk together the vinegar, parsley, mustard, salt, and pepper. Slowly whisk in the remaining 4 teaspoons oil, and then toss with the vegetables. Serve warm or at room temperature.