Each bite of this delicious roasted vegetable salad is bursting with the scents of autumn. Salad of arugula, cranberries, pecans, and pecorino Romano topped with roasted butternut squash, sweet onions, and radishes. A thick and tart balsamic vinaigrette spiked with loads of fresh thyme is drizzled over the entire thing.
Roasting vegetables brings out their natural sweetness, caramelizes their natural sugars, and naturally softens them. I’m only reiterating what you already know—that they go great in a salad—to drive the point home.
BE SURE TO GET READY EARLY!
- You can perform all the prep work ahead of time because the vegetables can be roasted in advance and the candied pecans store for a while, and of course the dressing will keep for a while if refrigerated. Simply put together right before serving.
- I thought it was perfect as is, but feel free to sub in whichever vegetables you like.
Course : Appetizer, lunch, Salad, Side Dish
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Servings 8 servings
A RECIPE FOR ROASTED VEGETABLE SALAD
- Remove the skin and seeds from the squash. It can be peeled or cut in half as a first step. Get rid of the seeds with a spoon.
- cut the squash into bite-sized pieces, about half an inch in size.
- Chop the butternut squash slices into roughly 1-inch pieces. The squash can be chopped into whatever shapes and sizes you choose, but I find this size to be the most visually appealing and convenient for using a fork.
- To prepare an onion, trim off the root and the tip, then peel and cut it into wedges.
- Cut the radishes in half lengthwise and remove the root ends.
- Put the chunks of squash, onion, and radish on a baking sheet. Add some salt, pepper, and fresh thyme, then drizzle with olive oil and toss to coat. Cook for around 20 minutes at 425 degrees Fahrenheit. Turn the pan halfway through the cooking time.
- Combine the brown sugar and butter in a small frying pan and melt it over low heat. Toss in the pecans and heat for another two to three minutes, stirring frequently, until the sugars have caramelized. Sprinkle with salt, cinnamon, and allspice, then spread out on parchment paper. To cool, set aside.
- Put some oil and vinegar in a little jar. Honey, fresh thyme, salt, and pepper are optional additions. Vigorously shake.
- Put the cooled vegetables on a bed of arugula. Scatter cranberries, pecans, cheese shavings, and thyme over top. After tossing with the dressing, serve.
- 1 entire butternut squash,
- 5 radishes,
- 1 red onion,
- 1 cup nuts,
- 125 grams,
- 1/4 cup brown sugar,
- 50 grams,
- four tablespoons of butter, 60 grams,
- three tablespoons of chopped fresh thyme,
- nine grams,
- one-third of a cup of shaved pecorino,
- 35 grams, and
- a quarter cup of dried cranberries, 30 grams.
- 1- 2 bags of arugula
- 2 teaspoons of chopped fresh thyme,
- 6 grams of olive oil,
- 1/4 cup balsamic vinegar,
- 1/4 cup olive oil,
- 3 tablespoons honey, salt and pepper to taste
Calories: 209; Protein: 4.9g; Fat: 13g; Saturated Fat: 1.5g; Polyunsaturated Fat: 4.2g; Monounsaturated Fat: 6.5g; Sodium: 296mg; Potassium: 831mg; Sodium-binding fiber: 6.2g; Sugar-free dietary fiber: 2.8g; Vitamins A (12595 IU) and C (80 milligrams) and C (102 milligrams)
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