Warm Roasted Root Vegetable Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 cups arugula
  • 4 carrots
  • 2 parsnips
  • 5 radishes
  • 1 beet
  • 12 pearl onions (any onion will work)
  • 2 pears (any type)
  • 1 cup pecans
  • Pecorino Cheese, grated (just a few ounces to sprinkle on top)
  • For the dressing:
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • ⅓ cup quality olive oil
Instructions
  1. Clean and cut the vegetables in thin slices of different shapes.
  2. Preheat the oven to 400 degrees.
  3. Toss with a few tablespoons of olive oil and place on a baking sheet. Sprinkle with seasoning.
  4. Put the beets and onions on a separate pan to prevent discoloration.
  5. Roast until tender. About 20 minutes or less. Monitor closely.
  6. Make the dressing while the vegetables roast: whisk together the honey, apple cider vinegar, oil, salt and pepper. Set aside, but whisk again before pouring onto the salad.
  7. Toast the pecans in the oven after the vegetables are removed and cooling. Another option is to toast the pecans in a skillet while the vegetables are roasting.
  8. Slice the pears in fat toothpick-like slices.
  9. In a bowl, toss the arugula, the slightly cooled vegetables, beats, onions, pecans, pears, and dressing.
  10. Place on 4-6 plates and top with freshly grated cheese. I like Pecorino, but any Italian cheese would suffice.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/warm-roasted-root-vegetable-salad/