Roasted Vegetable and Pecan Salad

Courtesy of Georgia Pecan Commission

Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.

* 2 medium zucchini
* 2 medium summer squash
* 1 red onion
* 4 plum tomatoes
* 3/4 c. chopped pecans
* 4 tsp. olive oil
* 1/2 tsp. salt, divided
* 3 tsp. Balsamic vinegar
* 4 c. mixed salad greens
* 24 pecans halves
* Parmesan cheese shavings (optional)

1. Heat oven to 400°F. Lightly oil two baking sheets. Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1 1/2-in. thick).
2. In medium bowl, toss zucchini and squash with chopped pecans, 2 tsp. olive oil, and 1/4 tsp. salt. Spread mixture in a single layer on one baking sheet. Set aside.
3. Cut red onion into 1-in. thick wedges and place in same bowl. Cut tomatoes lengthwise into quarters and add to onion. Toss onion and tomatoes with remaining 2 tsp. oil and 1/4 tsp. salt. Spread mixture in a single layer on second baking sheet.
4. Roast all vegetables 5 min. Turn vegetables and pecans and roast 4 to 5 min. longer or until most of the vegetables are just tender and lightly browned-do not overcook. 5. Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir.
6. To serve, divide salad greens among plates. Top each with a mixture of vegetables and chopped pecans. Pour any liquid in bowl over vegetables. Garnish each serving with 3 pecan halves and, if desired, Parmesan cheese.

* Nutrition information per serving is without Parmesan cheese

Calories: 237;   Total Fat: 17g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 17g;   Fiber: 5g;   Protein: 5g;   Sodium: 291mg;