Roasted Root Vegetable Salad / Jill Silverman Hough

Ingredients

• 1/2 pound carrots, cut into 1 1/2-inch sticks
• 1/2 pound parsnips, cut into 1 1/2-inch sticks
• 1/2 pound small potatoes, cut into 1/2-inch wedges
• 1 teaspoon coarse kosher salt, or more to taste
• 1 teaspoon freshly ground pepper, or more to taste
• 1/4 cup olive oil, divided
• 6 cups loosely packed arugula (about 3 ounces)
• 1/3 cup chopped, toasted walnuts
• 1 1/2 teaspoons red wine vinegar, or more to taste
• 1/3 cup crumbled blue cheese