Roasted Root Vegetable Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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
    Cook Time: 40 min


    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.


    Giada De Laurentiis/ Food Network

    Posted By:


    Posted On:

    November 17, 2012

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