Roasted Vegetable & Georgia Pecan Salad

1
  • Serves 4
  • Georgia Pecan Commission
Ingredients:
  • 2 medium zucchini
  • 2 medium summer squash
  • 1 red onion
  • 4 plum tomatoes
  • 3/4 cup chopped Georgia pecans
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 2 - 3 teaspoons Balsamic vinegar
  • 4 cups mixed salad greens
  • 24 Georgia pecan halves
  • Parmesan cheese shavings (optional)
Directions:

Heat oven to 400 degrees 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-inch thick). In medium bowl, toss zucchini and squash with chopped pecans, 2 teaspoons olive oil, and 1/4 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 1/4 teaspoon salt. Spread mixture in a single layer on second baking sheet.

Roast all vegetables 5 minutes. Turn vegetables and pecans and roast 4 - 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.

Nutrition information per serving (without Parmesan)-237 calories; 5g protein; 17g carbohydrates; 5g fiber; 17g fat; 1g saturated fat; 0 cholesterol; 291mg sodium.

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