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.
Photo Credit: Elizabeth Newman
Prep Time
Inactive Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 4 to 6
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.
Article by Giada De Laurentiis
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!