Roasted Root Vegetable Salad - Giadzy

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Roasted vegetables give this salad a more hearty feel. They're the perfect salad add-on for additional substance and protein while keeping it vegetarian. This salad is perfect for using up odds-and-ends root vegetables you might have lying around, and you can easily substitute the ones listed for sweet potatoes, beets, or turnips.

Produce

• 1 5-ounce bag Baby arugula

• 2 Carrots, large

• 3/4 tsp Herbes de provence

• 2 Parsnips, large

• 1 Pear, ripe wedges thin

• 18 Pearl onions, red

Condiments

• 1 Apple cider vinaigrette

• 1 tbsp Honey

Baking & Spices

• 3/4 tsp Black pepper, freshly ground

• 1 tsp Kosher salt

Oils & Vinegars

• 3 tbsp Apple cider vinegar

• 7 1/3 tbsp Olive oil, extra-virgin

Nuts & Seeds

• 1/2 cup Walnuts, toasted

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