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.
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)
- 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.
- 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.
- 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.
- 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.