A veggie side

I'm still in love with roasted veggies, and this root veggie salad makes a wonderful side dish. Most of the veggies didn't even make it into the salad, I stood over the hot oven with a fork in my hand just eating the veggies as soon as they came out of the oven. Heavenly!

Roasted Root Vegetable Salad

Ingredients:
Salad:
18 red/white pearl onions, peeled (I used a regular white onion cut into 1" pieces)
3 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
3 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
1 Tbsp extra-virgin olive oil
3/4 tsp herbes de Provence
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
5 oz baby arugula
1 ripe pear, halved, cored, cut into thin wedges
1/2 cup chopped walnuts, toasted

Apple Cider Vinaigrette:
3 Tbsp apple cider vinegar
1 Tbsp honey
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions:

Preheat the oven to 400 degrees F.

In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 10-15 minutes. Turn the vegetables over and roast until tender and beginning to brown, 10 to 15 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. Sprinkle with the chopped walnuts and serve.

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

Note: Leave the honey out if you want it to be truly vegan.