Roasted Root Vegetable Salad
Recipe from Food Network
Ingredients
Salad
- 18 red pearl onions, peeled
- 2 large carrots, halved lengthwise and cut into 1/3-inch pieces
- 2 large parsnips, halved lengthwise and cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon herbes de Provence
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 5-ounce bag baby arugula
- 1 ripe pear, halved, cored, and thinly sliced
- Apple Cider Vinaigrette (below)
- 1/2 cup chopped toasted walnuts
Apple Cider Vinaigrette
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Method
- Heat the oven to 400°F.
- Toss the onions, carrots, and parsnips with 2 tablespoons oil, herbes de Provence, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread on a rimmed nonstick baking sheet.
- Roast for 20 minutes, turn the vegetables, then roast 15–20 minutes more until tender and lightly browned. Set aside.
- For the vinaigrette, whisk the vinegar, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup olive oil.
- Combine the arugula, pear, and roasted vegetables. Toss with the vinaigrette, top with walnuts, and serve.