Roasted Root Vegetable Salad

After Mr. Prevention requested an overhaul to “my” Thanksgiving meal in the way of the inclusion of a turkey and mashed potatoes, I was a bit ticked. The audacity of a man to be so…needy!

As it would end up, our favorite dish at our meal was this salad. Both of us…loved it. This is not only shocking because the other items gracing our table included a Cornbread, Chorizo, and Jalapeno Stuffing, Whiskey-Glazed Carrots, buttermilk whipped mashed potatoes, and pumpkin pie fudge.

After our bellies were full and we were sitting there talking, using our formal dining room for the second time in the 18 months we’ve owned the house, I asked Mr. Prevention what recipe he liked the best. He thought it over for a second, smiled a bit, made a funny face and then, “I think the salad, actually.”

Me too, I said.

We laughed a bit, because that was far from expected. I mean, obviously the salad sounded great — I picked it to serve at our mini Thanksgiving, but the favorite? Now that says something. I truly can’t wait to make this salad again. I will probably add some butternut squash and chicken and make it a meal!

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Roasted Root Vegetable Salad slightly adapted from Giada

Salad:
18 red or white pearl onions, peeled
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. Yield: 8 servings.

Nutrition Information (per serving): 181 calories; 12.9 g. fat; 0 mg. cholesterol; 243 mg. sodium; 16.8 g. carbohydrate; 2.9 g. fiber; 2.6 g. protein

Result: Absolutely delicious. Simple, packed with healthy fats and fiber, and quintessential fall in salad form! Enjoy!

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If you need a last-minute salad option for your Thanksgiving meal, or healthy option for after the main event, you came to the right place today.

Stop by tomorrow for the Thanksgiving recipe main event!

Happy Thanksgiving!