Roasted Vegetable Salad with Apple Cider Vinaigrette Recipe - (4.6/5)

Ingredients

• APPLE CIDER VINAIGRETTE:
• 1 pound parsnips, peeled and cut lengthwise
• 1 pound carrots, peeled and cut lengthwise
• 1 pound small golden beets, peeled and coarsely chopped
• 10 to 12 garlic cloves
• 1 cup frozen pearl onions, thawed
• 1 pound small brussels sprouts, trimmed and halved
• 3 fresh rosemary or thyme sprigs
• 3 small bay leaves
• 3 tablespoons butter, melted
• 1 1/2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio, separated into leaves
• 3/4 cup extra virgin olive oil
• 1/4 cup apple cider
• 1/4 cup apple cider vinegar
• 2 tablespoons shallot, finely chopped
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon honey
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper