DirectionsActive time: 20 minutes
Total time: 1 hour
Preheat oven to 375°. In a large bowl, toss onions, carrots, and parsnips with 1½ Tbsp. oil, 1 tsp. salt, thyme, and ¼ tsp. pepper. Transfer vegetables to a large rimmed baking sheet and roast, stirring occasionally, until tender and golden brown, about 40 minutes; set aside to let cool until just warm.
Meanwhile, in a large bowl, whisk together vinegar, honey, and remaining ½ tsp. salt and ¼ tsp. pepper. While continuing to whisk constantly, drizzle in remaining ¼ cup oil; set dressing aside.
Toss arugula, pears, and roasted vegetables in bowl with reserved dressing. Transfer to plates, garnish with walnuts, and serve.
From the October 2011 issue of O, The Oprah Magazine
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