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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

Description

Food Network Invites You To Try This Roasted Root Vegetable Salad Recipe From Giada De Laurentiis.

Food Network