Recipe information
Ingredients for - Roasted Carrot and Parsnip Salad Recipe
How to cook deliciously - Roasted Carrot and Parsnip Salad Recipe
1. Stage
Preheat oven to 375 degrees F. In a large bowl, toss onions, carrots, and parsnips with 1 1/2 tablespoons oil, 1 teaspoon salt, thyme, and 1/4 teaspoon pepper. Transfer vegetables to a large rimmed baking sheet and roast, stirring occasionally, until tender and golden brown, about 40 minutes; set aside to let cool until just warm.
2. Stage
Meanwhile, in a large bowl, whisk together vinegar, honey, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. While continuing to whisk constantly, drizzle in remaining 1/4 cup oil; set dressing aside.
3. Stage
Toss arugula, pears, and roasted vegetables in bowl with reserved dressing. Transfer to plates, garnish with walnuts, and serve.
