Roasted Root Vegetable Salad
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Roasted Root Vegetable Salad
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Calories
0
Author:
Giada De Laurentiis
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)
- 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
For The Apple Cider Vinaigrette:
Instructions
- 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.
- For the apple cider vinaigrette, in a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 18 grams
- Protein
- 42 grams
- Fat
- 58 grams
- Saturated Fat
- 10 grams
- Cholestrol
- 120 milligrams
- Sodium
- 807 milligrams
- Fiber
- 3 grams
- Sugar
- 2 grams
3 reviews & comments
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!
This is something we are hoping to accomplish soon!
Love these recipes- thanks so much! Is it possible to post the nutrition value for each and serving size? Happy New Year.