garbanzopalooza

A blog by ordinary people about living an extraordinary life

Fresh local roasted root vegetable salad

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).

Roasted root vegetable salad

Ingredients

  • 4 small onions, peeled and chopped (about 4 pieces each)
  • 2 carrots, halved lengthwise, cut into pieces
  • 3 parsnips, halved lengthwise, cut into pieces
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon of Italian seasoning mix
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5-ounce bag baby arugula
  • 1 ripe pear, halved, cored, cut into thin wedges
  • Apple Cider Vinaigrette, recipe follows

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

  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil. Yield: about 2/3 cup.

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This entry was posted on November 16, 2011 by in Peter Waterman's posts and tagged , , .
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