Roasted Root Vegetable Salad
The days here in Madison have started to get chilly, the leaves are quickly turning color, and there’s no doubt about it that fall is in the air. The variety of produce still available at the farmers’ market has continued to be strong well into October, and we’ve started stocking up on favorites like parsnips, turnips, carrots and other fall/winter pantry staples. The onset of root-vegetable season means only one thing: Time to make one of my all-time favorite salads. It’s a simple recipe that pairs well with roasted chicken or turkey for dinner, and it comes together in just a few easy steps. The secret ingredient is a hearty dusting of herbes de Provence on the roasting veggies; I sprinkle some extra on them post-roast too. Trust me, you’ll want to make this salad again and again once you give it a try!
P.S. Another favorite way to enjoy root vegetables.
INGREDIENTS
1 large red onion, peeled, sliced into rings and rings halved
2 large carrots, peeled, halved lengthwise, cut into small pieces
2 large parsnips, peeled, halved lengthwise, cut into small pieces
A handful of small white turnips, quartered
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 lettuce and spinach mix
1 ripe pear, halved, cored, cut into thin wedges
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
INSTRUCTIONS
1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the onions, carrots, parsnips and turnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on the prepared 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. Sprinkle with additional herbes de Provence and salt if desired.
3. While the vegetables are still cooking, prepare the vinaigrette: In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
4. In a salad bowl, combine the greens, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated.
*Adapted from Giada de Laurentiis