New foods: Parsnips and Arugula

I tried a new vegetable today, parsnips, and confirmed I like another, arugula.  Parsnips look like a carrot and have a  mild, slightly sweet taste with a potato texture.  Some say they taste like a turnip but since I have never had one of those either I can't say.  I roasted them with EVOO, pepper and garlic salt, which makes all vegetables taste better.  Arugula is peppery but not as bitter as I expected but the dressing I used was also sweet so it may have helped with the bitter taste.   This salad was a wonderful pretty fall salad that is perfect to take to a potluck or a serve as a new Thanksgiving side dish.  The original recipe came from Giada DeLarentas.  I only made slight changes, a red onion vs tiny red pearl onions because of cost.  The pearl onions were $2.50 where my red onion was less than $1 per pound and the herbs de province is something I don't have one hand and don't use regularly so purchasing it would be a waste.  The next change I'll make is to try it with my Maple Mustard Vinaigrette instead.

ROASTED ROOT VEGETABLE SALAD
Prep:15 min, Cook:40 min, Serves:6 servings

1 red onion, peeled and chunked
2 lg. carrots, halved lengthwise, cut into 1/2” bites
2 lg. parsnips, halved lengthwise, cut into 1/2”bites
2 T.EVOO
¾ t. kosher salt
½ t. freshly ground black pepper
5-ounce baby arugula
1 pear, halved, cored, cut into thin wedge bites
½ C. chopped walnuts, toasted
Apple Cider Vinaigrette
3 T. apple cider vinegar
1 T. honey
¼ t. kosher salt
¼ t. coarse ground black pepper
¼ C. extra-virgin olive oil

Preheat the oven to 400˚F. On a large foil lined cookie sheet place onions at one end and fill the rest with half carrots and half parsnips. Sprinkle with EVOO, garlic salt and pepper. Toss to coat. Roast 40 minutes. In a large bowl, combine dressing ingredients, whisking in EVOO last. Top with the arugula, pear slices, roasted vegetables and walnuts. Toss, serve.

Note: If taking on the road, keep dressing separate till ready to serve.


MAPLE MUSTARD VINAIGRETTE
½ C. canola oil
¼ C. maple syrup
¼ C. cider vinegar
2 T. Dijon mustard
1 T. soy sauce
½ t. salt
½ t. pepper
Mix ingredients. Makes 1 ¼ cups.