Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Roasted Root Vegetable Salad
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Apple Cider Vinaigrette: 

Directions

Preheat the oven to 400 degrees F. 

In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside. 

In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.

Apple Cider Vinaigrette: 

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. 

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables

Recipe courtesy of Jeff Mauro

Black Bean Salad

Recipe courtesy of Guy Fieri

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword