Roasting vegetables intensifies their flavor, caramelizes the sugars inside and of course softens them. I’m only telling you what you probably already know to remind you how perfect they are for a salad!
Prep Everything Ahead of Time!
The veggies can be roasted ahead of time and the candied pecans keep for a while so you can do all the prep work ahead of time and of course the dressing will keep for a while if refrigerated. Just assemble before serving and enjoy!
I loved this salad as is but you should feel free to use all of your favorite veggies and make this dish your own!
How to Make Roasted Vegetable Salad
1.) Cut and peel the squash. You can start by peeling it or halving it. Use a spoon to remove the seeds.
2.) Slice the the squash into roughly half inch pieces.
3.) Chop the sliced butternut squash every one inch or so. You can really cut the squash however you like but I like this size for the visual it gives and the way it sits on your fork.
4.) Trim the top and bottom of your onion, peel and chop the onions into wedges.
5.) Trim the top and bottom of the radishes and quarter.
6.) Arrange squash, onion, and radish pieces on a baking tray. Drizzle with olive oil, toss to coat and sprinkle with salt, pepper, and fresh thyme. Bake at 425F for about twenty minutes. Move around pan half-way through baking.
7.) Melt butter and brown sugar together in small frying pan over low heat. Add pecans and cook 2 to 3 minutes, stirring constantly until mixture is caramelized. Spread out on parchment paper and sprinkle with salt, cinnamon and allspice. Set aside to cool.
8.) Add vinegar and oil to a small jar. Add honey, fresh thyme, salt and pepper if desired. Shake vigorously.
9.) Once the vegetables have cooled arrange on a bed of arugula. Sprinkle pecans, cranberries, shaved cheese and thyme on top. Drizzle dressing, toss and serve.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this salad then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Roasted Vegetable Salad
Ingredients
Ingredients:
- 1 whole butternut squash
- 5 radishes
- 1 red onion
- 1 cup pecans 125g
- 1/4 cup brown sugar 50g
- 4 tbsp butter 60g
- 3 tbsp fresh thyme chopped 9g
- 1/3 cup shaved pecorino 35g
- 1/4 cup dried cranberries 30g
- Arugula 1-2 bags
For the Dressing:
- 1/4 cup balsamic vinegar 59mL
- 1/4 cup olive oil 59mL
- 3 tbsp honey 44mL
- Salt and pepper to taste
- 2 tsp chopped fresh thyme 6g
Instructions
Instructions
- Preheat oven to 425 degrees.
- Cut and peel the squash. You can start by peeling it or halving it. Use a spoon to remove the seeds. Slice the the squash into roughly half inch pieces, then chop every one inch or so. You can really cut the squash however you like but I like this size for the visual it gives and the way it sits on your fork.
- Trim the top and bottom of your onion, peel and chop the onions into wedges. Trim the top and bottom of the radishes and quarter.
- Arrange squash, onion, and radish pieces on a baking tray. Drizzle with olive oil, toss to coat and sprinkle with salt, pepper, and fresh thyme. Bake at 425F for about twenty minutes. Move around pan half-way through baking.
- Melt butter in small frying pan over low heat. Add pecans and brown sugar. Cook 2 to 3 minutes, stirring constantly until mixture is caramelized. Spread out on parchment paper and sprinkle with salt, cinnamon and allspice. Set aside to cool.
- Add vinegar and oil to a small jar. Add honey, fresh thyme, salt and pepper if desired. Shake vigorously.
- Once the vegetables have cooled arrange on a bed of arugula. Sprinkle pecans, cranberries, shaved cheese and thyme on top. Drizzle dressing, toss and serve.
Video
Notes
Nutrition
