Roasted Root Vegetable Salad


6 servings
Apple Cider Vinaigrette
3 tablespoons apple cider vinegarapple cider vinegar3
1 tablespoon honeyhoney1
¼ teaspoon kosher saltkosher salt¼
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
⅓ cup extra-virgin olive oilextra-virgin olive oil
18 red pearl onions, peeledred pearl onions18
2 large carrots, halved lengthwise, cut into ⅓-inch-wide piecescarrots2
2 large parsnips, halved lengthwise, cut into ½-inch-wide piecesparsnip2
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
¾ teaspoon herbes de Provenceherbes de provence¾
¾ teaspoon kosher saltkosher salt¾
½ teaspoon freshly ground black pepperfreshly ground black pepper½
One 5-ounce bag baby arugulababy arugula1
1 ripe pear, halved, cored, cut into thin wedgespear1
½ cup chopped walnuts, toastedwalnuts½


Apple Cider Vinaigrette
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.
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.
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