Login
Create Account
Roasted Root Vegetable Salad
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Saw this on Giada at Home (Food Network) and think it is great for fall salads.
-
Main Ingredient
root vegetables: onions, parsnips, and carrots
-
Category: Salads
-
Cuisine: American
-
Prep Time: 15 min(s)
-
Cook Time: 40 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Apple Cider Vinaigrette: In medium bowl whisk 3 T. apple cider vinegar, 1 T. honey, 1/4c. kosher salt, 1/4t. pepper, 1/3c. olive oil. It will yield about 2/3c.
-
Posted By: lweehunt
-
Posted On: Nov 17, 2012
Number of Servings:
Ingredients:
- 12 - red pearl onions wash, peel outer layer and slice in half
- 2 - large carrots peeled and chopped into bite size
- 2 - large parsnips peeled & chopped into bite size pieces
- 2 tablespoons - olive oil
- 3/4 teaspoons - herbes de Provence
- 3/4 teaspoons - kosher salt
- 1/2 teaspoons - freshly ground pepper
- 5 ounces - bag baby arugula
- 1 - ripe pear halved, cored, cut into thin wedges
- - Apple Cider Vinaigrette (in notes)
- 1/2 cups - sliced toasted almonds or walnuts
Directions:
combine onions, carrots and parsnips, coat with oil, herbes de Province, salt & pepper - toss to coat evenly.
On a nonstick baking sheet roast for 20 min (400 degrees). Turn vegetables and roast until tender and beginning to brown (another 15 to 20 min.) Set aside
In Salad Bowl, combine arugula, pear slices and roasted vegetables. Add dressing and top with nuts.
Comments