Roasted Root Vegetable Salad
Recipe by Giada De Laurentiis
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
Serves:
6 people
Cooking Level:
Prep Time
15 minutes
Cook Time
40 minutes
Inactive Time
Total Time
55 minutes
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
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
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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Photo Credit: Elizabeth Newman
20190108_173141_10358_1069446.jpeg
20190108_173141_10358_1069447.jpeg
20190108_173142_10358_1069448.jpeg
20190108_173142_10358_1069449.jpeg
Account required to submit reviews
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!
Love these recipes- thanks so much! Is it possible to post the nutrition value for each and serving size? Happy New Year.
This is something we are hoping to accomplish soon!