Roasted Vegetable and Georgia Pecan Salad

roasted-vegetable-and-georgia-pecan-salad.jpg
Georgia Pecan Commission
http://pgoarelish2.files.wordpress.com/2012/02/roasted_vegetable_and_georgia_pecan_salad.jpg?w=119
  • Yield: 4 servings

Ingredients

2medium zucchini
2medium summer squash
1 red onion
4 plum tomatoes
3/4cup chopped Georgia pecans
4teaspoons olive oil
1/2teaspoon salt, divided
2 to 3teaspoons balsamic vinegar
4cups mixed salad greens
24 Georgia pecan halves
1/4cup Parmesan cheese shavings (optional)

Instructions

  1. Heat oven to 400F. Lightly oil two baking sheets.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 237
  • Fat 17g
  • Saturated Fat 1g
  • Cholesterol 0
  • Sodium 291mg
  • Carbohydrate 17g
  • Fiber 5g
  • Protein 5g
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