Roasted Vegetable and Pecan Salad
Courtesy of Georgia Pecan Commission 4 Servings • 20 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 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) |
Directions:
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
Nutrition:
Calories: 237; Total Fat: 17g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 17g; Fiber: 5g; Protein: 5g; Sodium: 291mg;