Name: Roasted Carrot and Parsnip Salad Recipe
Total time: 1 h
Yield: 1
Ingredients: 1 c. pearl onions; 4 carrots; 4 parsnips; 5 1/2 tbsp. extra-virgin olive oil; 1 1/2 tsp. kosher salt; 1 tsp. dried thyme; 2 tbsp. apple cider vinegar; 2 tsp. honey; 1 bag baby arugula; 2 firm pears; 1/2 c. toasted walnuts

Step 1Preheat 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.

Step 2Meanwhile, 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.

Step 3Toss arugula, pears, and roasted vegetables in bowl with reserved dressing. Transfer to plates, garnish with walnuts, and serve.