A blog by ordinary people about living an extraordinary life
Another week of Farmer Dave’s CSA, and another sample of fall root vegetables arrived. If you are tired of mashed potatoes, baked potatoes, roasted potatoes, give this roasted root vegetable salad (modified from another Giada de Laurentiis recipe).
Preheat the oven to 400 degrees F.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, Italian seasoning, salt and pepper; toss to coat evenly. Scatter the vegetables on a large 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.
Apple Cider Vinaigrette
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.