Roasted Root Vegetable Salad

Ingredients

  • 2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
  • 2 large parsnips, halved lengthwise, cut into ½-inch-wide pieces
  • 18 red pearl onions, peeled
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon herbes de Provence
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • + 9 more ingredients
    • One 5-ounce bag baby arugula
    • 1 ripe pear, halved, cored, cut into thin wedges
    • Apple Cider Vinaigrette, recipe follows
    • ½ cup chopped walnuts, toasted
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon honey
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup extra-virgin olive oil

1. Preheat the oven to 400 degrees F. 2. In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.

View full recipe at SpringPad

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