ROASTED ROOT VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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.
- In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
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Msbalohch Bugti
[email protected]This salad is a great way to get your veggies in. It's packed with nutrients and flavor.
Igwenagu Lilian
[email protected]I love the flavors in this salad. The roasted vegetables are so flavorful and the dressing is the perfect complement.
Naim Javid
[email protected]This salad is a great way to use up leftover roasted vegetables. It's also a great make-ahead salad for busy weeknights.
Jamie Higgins
[email protected]This salad is so easy to make and it's always a hit. I love that I can make it ahead of time and it still tastes great.
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[email protected]This salad is a great way to get your veggies in. It's packed with nutrients and flavor.
Cinjie Datul
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted carrots and parsnips on hand and they worked perfectly in this salad.
Denis
[email protected]I love the combination of roasted vegetables and goat cheese in this salad. It's a great balance of flavors and textures.
Nabaraj Basnet
[email protected]This salad is so easy to make and it's always a hit. I love that I can make it ahead of time and it still tastes great.
Katelin Khodai
[email protected]This salad is a great way to get your veggies in. It's packed with nutrients and flavor.
Logy Emad
[email protected]I love the flavors in this salad. The roasted vegetables are so flavorful and the dressing is the perfect complement.
Jubayer Hossain
[email protected]This salad is a great way to use up leftover roasted vegetables. It's also a great make-ahead salad for busy weeknights.
MD Mamun Ali
[email protected]This salad is so easy to make and it's always a hit. I love that I can make it ahead of time and it still tastes great.
Sasa Belanov√°
[email protected]This salad is a great way to get your veggies in. It's packed with nutrients and flavor.
Sakil Nadaf
[email protected]I love the combination of roasted vegetables and goat cheese in this salad. It's a great balance of flavors and textures.
Avtar Akalgharia
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted carrots and parsnips on hand and they worked perfectly in this salad.
S_seyam_ S_seyam_
[email protected]I've made this salad several times now and it's always a crowd-pleaser. The roasted vegetables are so flavorful and the dressing is the perfect complement.
Nikita lucille
[email protected]This salad was a hit! I made it for a potluck and it was gone in minutes. Everyone loved the flavors and the roasted vegetables were cooked to perfection.