Photo: Roasted Root Vegetable Salad Recipe
Ingredients
- 18 red pearl onions, peeled
- 2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
- 2 large parsnips, halved lengthwise, cut into 1/2-inch-wide 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
- One 5-ounce bag baby arugula
- 1 ripe pear, halved, cored, cut into thin wedges
- Apple Cider Vinaigrette, recipe follows
- 1/2 cup chopped walnuts, toasted
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:
- 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
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.
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By Bundleofhugs
on January 05, 2013
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This salad was very good we enjoyed having the roasted vegetables ..nice to have something different. The salad dressing was also very good. I've tossed the dressing on a couple other salads and both my hubby and toddler loved it. I will keep both salad and dressing recipes and look forward to making it again.
By TNfarmingMom
on December 10, 2012
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Oh my! This salad was amazing. My picky husband practically licked his bowl. The parsnips and carrots were so soft and sweet next to cool pear and crunchy walnuts! yum! I made a couple modifications for preference and pantry. Romaine for arugula, vidalia for pearl onion, and white wine vinegar for apple cider vinegar.
By Julia45
Fridley, MN
on November 24, 2012
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Beautiful colors in this salad--great presentation for your holiday table. I doubled the quantity of roasted vegetables (as others suggested and added pomegranate seeds for even more color and flavor. The red pearl onions were a challenge to peel. I would reduce amount of apple cider vinegar next time; the flavor was a bit overpowering in the vinaigrette.
Read all 23 reviews