Roasted Root Vegetable Salad Recipe

Name: Roasted Root Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat the oven to 400 degrees F.
2
In a large bowl, combine the onions, carrots and parsnips.
3
Add the oil, herbes de Provence, salt and pepper; toss to coat evenly.
4
Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes.
5
Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer.
6
Set the vegetables aside.
7
In a salad bowl, combine the arugula, pear slices and roasted vegetables.
8
Add the Apple Cider Vinaigrette and toss until coated.
9
Sprinkle with the chopped walnuts and serve.
10
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended.
11
Gradually whisk in the oil.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Root Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Root Vegetable Salad

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