Roasted Winter Squash Salad

INGREDIENTS

• 1 pound / 450 g roasted winter squash*, cut into 1-inch / 2.5-cm chunks, skin removed
• 4 celery stalks (with leaves if possible), diced
• 1/ 2 medium red onion, finely chopped
• 2 big handfuls toasted walnuts, chopped
• 1/4 cup dried currants / dried figs
• 2/3 cup / 160 ml beer (something along the lines of Anchor Steam)
• 2 teaspoons Dijon-style mustard
• 2 tablespoons cider vinegar
• 3 tablespoons olive oil
• 1 1/2 teaspoon honey or brown sugar
• 1/4 teaspoon fine grain sea salt