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Photo Credit: Elizabeth Newman

Roasted Root Vegetable Salad

Roasted vegetables give this salad a hearty, wintery feel. This salad is perfect for using up odds-and-ends root vegetables you might have lying around, and you can easily substitute the ones listed for sweet potatoes, beets, or turnips.

Roasted Root Vegetable Salad



Prep Time

15 minutes

Cook Time

40 minutes




Giada De Laurentiis

Image of Roasted Root Vegetable Salad


  • 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)
  • For The 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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. For the apple cider vinaigrette, in a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
18 grams
42 grams
58 grams
Saturated Fat
10 grams
120 milligrams
807 milligrams
3 grams
2 grams
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3 reviews & comments

  • Author's avatar image

    I just made this for my luncheon. Easy to make ahead and it presents beautifully. I made some minor changes as I wanted to use up my butternut squash. I had pecan halves and used those in place of walnuts. I added roasted boneless chicken thighs that were brushed with a Dijon-Honey-Lemon glaze that I sliced diagonally and placed atop the salad and the chicken thighs were topped with a poached egg for a 'Chicken and Egg' playfulness. it helped make the lunch a little more hearty for the robust eaters in our group. I love the versatility of this recipe, and I plan to make this several times over the next few months, switching out various root vegetables and squashes, and using Spinach or Kale in place of Arugula, apples for the pears….possibilities are endless!! Is there a way to save recipes to our profiles? Thank you!

  • Author's avatar image
    The Giadzy Kitchen

    This is something we are hoping to accomplish soon!

  • Author's avatar image
    Nicole Jakob

    Love these recipes- thanks so much! Is it possible to post the nutrition value for each and serving size? Happy New Year.

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