Roasted Vegetable and Pecan Salad

Roasting these vegetables brings out the deeper caramelized flavors that balance the nutty crunch of pecans and bit of balsamic vinegar.

Ingredients

2 medium zucchini
2 medium summer squash
1 red onion
4 plum tomatoes
¾ cup chopped pecans
4 teaspoons olive oil
½ teaspoon salt, divided
2 to 3 teaspoons Balsamic vinegar
4 cups mixed salad greens
24 pecan 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 ½-inch thick). In medium bowl, toss zucchini and squash with chopped pecans, 2 teaspoons olive oil and ¼ teaspoon salt.  Spread mixture in a single layer on one baking sheet.  Set aside.
  2. Cut red onion into 1-inch thick wedges and place in same bowl.  Cut tomatoes lengthwise into quarters and add to onion.  Toss onion and tomatoes with remaining 2 teaspoons oil and ¼ teaspoon salt.  Spread mixture in a single layer on second baking sheet.
  3. Roast all vegetables 5 minutes.  Turn vegetables and pecans and roast 4 to 5 minutes longer or until most of the vegetables are just tender and lightly browned-do not overcook.  Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir.
  4. 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.
Roasted Vegetable and Pecan Salad

Nutritional Information

Based on 4 servings.

Per serving (without Parmesan):

Calories

237

Total Fat     

17g

Saturated Fat  

1g

Cholesterol

0mg

Sodium

291mg

Carbohydrates

17g

Dietary Fiber      

5g

Protein

5g