Roasted Root Vegetable Salad

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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

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