Courtesy: Georgia Pecan Commission

Roasted Vegetable and Pecan Salad
  • 2 medium zucchini
  • 2 medium summer squash
  • 1 red onion
  • 4 plum tomatoes
  • ¾ cup chopped pecans
  • 4 tsp. olive oil
  • ½ tsp. salt, divided
  • 2 to 3 teaspoons Balsamic vinegar
  • 4 cups mixed salad greens
  • 24 pecan halves
  • Parmesan cheese shavings (optional)
  1. Preheat oven to 400°F.
  2. Lightly oil two baking sheets.
  3. Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1½-inch thick).
  4. In medium bowl, toss zucchini and squash with chopped pecans, 2 teaspoons olive oil, and ¼ teaspoon salt.
  5. Spread mixture in a single layer on one baking sheet. Set aside.
  6. Cut red onion into 1-inch thick wedges and place in same bowl. Cut tomatoes lengthwise into quarters and add to onion.
  7. Toss onion and tomatoes with remaining 2 teaspoons oil and ¼ teaspoon salt.
  8. Spread mixture in a single layer on second baking sheet.
  9. Roast all vegetables 5 minutes.
  10. 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.
  11. Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir.
  12. To serve, divide salad greens among plates.
  13. Top each with a mixture of vegetables and chopped pecans.
  14. Pour any liquid in bowl over vegetables.
  15. 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.