Roasted Root Vegetable Salad

4 large carrots, peeled and diced

4 large parsnips, peeled and diced

1 cup red pearl onions, peeled

1 tsp herbs de provence

2 tablespoons extra-virgin olive oil

1 tsp coarse salt

¾ tsp black pepper

1 big bag spring mix (about 6 cups)

2 small pears, thinly sliced

½ cup walnuts, toasted in a dry skillet over low heat , until fragrant, about 3 minutes

apple cider vinaigrette (recipe follows)

Preheat the oven to 425. Spread chopped vegetables on a large baking sheet and drizzle with olive oil, salt, pepper, and herbs de provence. Toss with fingers to combine; divide vegetables between two cookie sheets if necessary to avoid crowding. Vegetables should be in a single layer on the pan. Roast for 20 minutes; shake pans to toss vegetables and roast for 15-20 minutes more, until vegetables are golden brown. Set aside to cool. (This can be done ahead of time)

Apple Cider Vinaigrette:

2 tablespoons apple cider vinegar

1 tablespoon honey

¼ tsp coarse salt

¼ tsp black pepper

¼ cup extra-virgin olive oil

Combine all ingredients in a jar or Tupperware and shake until well combined. Set aside. (Can make dressing several days in advance and keep in refrigerator until time to use)

Place lettuce in a large bowl and top with cooled roasted vegetables. Sprinkle with pears and walnuts. Just before serving toss with dressing and toss to combine entire salad.

Serves 6

("Giada De Laurentis")