arugala salad with carrots and parsnips
- On October 04, 2012
- By Katie
0
arugala salad with carrots and parsnips
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| Step 1 | |
| Ingredients •1 cup pearl onions (about ¼ pound), preferably red, peeled •4 carrots, halved lengthwise and cut into ¾-inch chunks •4 parsnips, halved lengthwise and cut into ¾-inch chunks •5½ Tbsp. extra-virgin olive oil, divided •1½ tsp. kosher salt, divided •1 tsp. dried thyme •½ tsp. ground black pepper, divided •2 Tbsp. apple cider vinegar •2 tsp. honey •1 (5-ounce) bag baby arugula •2 ripe but firm pears, cored and sliced •½ cup toasted walnuts Directions Active time: 20 minutes Total time: 1 hour Preheat oven to 375°. In a large bowl, toss onions, carrots, and parsnips with 1½ Tbsp. oil, 1 tsp. salt, thyme, and ¼ tsp. pepper. Transfer vegetables to a large rimmed baking sheet and roast, stirring occasionally, until tender and golden brown, about 40 minutes; set aside to let cool until just warm. Meanwhile, in a large bowl, whisk together vinegar, honey, and remaining ½ tsp. salt and ¼ tsp. pepper. While continuing to whisk constantly, drizzle in remaining ¼ cup oil; set dressing aside. Toss arugula, pears, and roasted vegetables in bowl with reserved dressing. Transfer to plates, garnish with walnuts, and serve. From the October 2011 issue of O, The Oprah Magazine. Read more: http://www.oprah.com/food/Roasted-Root-Vegetable-Salad-Recipe-Giada-de-Laurentiis-Recipes#ixzz28LkEmaJY | |