Roasted Root Vegetable Salad

Name: Roasted Root Vegetable Salad
Ingredients: 18 red pearl onions, peeled; 2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces; 2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon herbes de Provence; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; One 5-ounce bag baby arugula; 1 ripe pear, halved, cored, cut into thin wedges; Apple Cider Vinaigrette, recipe follows; 1/2 cup chopped walnuts, toasted; 3 tablespoons apple cider vinegar; 1 tablespoon honey; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup extra-virgin olive oil