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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. giadzy.com

Roasted Root Vegetable Salad

20190108_173141_10358_1069446.jpeg20190108_173141_10358_1069447.jpeg20190108_173142_10358_1069448.jpeg20190108_173142_10358_1069449.jpeg
  • ‚Äã18 red pearl onions, peeled
  • ‚Äã2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
  • ‚Äã2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
  • ‚Äã2 tablespoons extra-virgin olive oil
  • ‚Äã3/4 teaspoon herbes de Provence
  • ‚Äã3/4 teaspoon kosher salt
  • ‚Äã1/2 teaspoon freshly ground black pepper
  • ‚ÄãOne 5-ounce bag baby arugula
  • ‚Äã1 ripe pear, halved, cored, cut into thin wedges
  • ‚ÄãApple Cider Vinaigrette, recipe follows
  • ‚Äã1/2 cup chopped walnuts, toasted
  • ‚Äã3 tablespoons apple cider vinegar
  • ‚Äã1 tablespoon honey
  • ‚Äã1/4 teaspoon kosher salt
  • ‚Äã1/4 teaspoon freshly ground black pepper
  • ‚Äã1/3 cup extra-virgin olive oil
Serves 4 to 6

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.

Roasted Root Vegetable Salad

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!
Roasted Root Vegetable Salad

Photo Credit: Elizabeth Newman

20190108_173141_10358_1069446.jpeg20190108_173141_10358_1069447.jpeg20190108_173142_10358_1069448.jpeg20190108_173142_10358_1069449.jpeg
20190108_173141_10358_1069446.jpeg
20190108_173141_10358_1069447.jpeg
20190108_173142_10358_1069448.jpeg
20190108_173142_10358_1069449.jpeg

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!
Dairy Free
Vegetarian
Vegan
Photo of lizzynewm

Article by Giada De Laurentiis

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