Giada De Laurentiis - Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

ingredients

6 servings


Apple Cider Vinaigrette 3 tablespoons apple cider vinegarapple cider vinegar3 1 tablespoon honeyhoney1 ¼ teaspoon kosher saltkosher salt¼ ¼ teaspoon freshly ground black pepperfreshly ground black pepper¼ ⅓ cup extra-virgin olive oilextra-virgin olive oil⅓
Salad 18 red pearl onions, peeledred pearl onions18 2 large carrots, halved lengthwise, cut into ⅓-inch-wide piecescarrots2 2 large parsnips, halved lengthwise, cut into ½-inch-wide piecesparsnip2 2 tablespoons extra-virgin olive oilextra-virgin olive oil2 ¾ teaspoon herbes de Provenceherbes de provence¾ ¾ teaspoon kosher saltkosher salt¾ ½ teaspoon freshly ground black pepperfreshly ground black pepper½ One 5-ounce bag baby arugulababy arugula1 1 ripe pear, halved, cored, cut into thin wedgespear1 ½ cup chopped walnuts, toastedwalnuts½

Apple Cider Vinaigrette

3 tablespoons apple cider vinegar

1 tablespoon honey

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

⅓ cup extra-virgin olive oil

Salad

18 red pearl onions, peeled

2 large carrots, halved lengthwise, cut into ⅓-inch-wide pieces

2 large parsnips, halved lengthwise, cut into ½-inch-wide pieces

2 tablespoons extra-virgin olive oil

¾ teaspoon herbes de Provence

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

One 5-ounce bag baby arugula

1 ripe pear, halved, cored, cut into thin wedges

½ cup chopped walnuts, toasted

instructions


Apple Cider Vinaigrette In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.
Salad 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.

Apple Cider Vinaigrette

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.

Salad

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.