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A photo of salad with roasted squash and onions
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Roasted Vegetable Salad

A delicious salad featuring roasted butternut squash, candied pecans, cranberries and more! 
Course Appetizer, lunch, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 209kcal

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

You can roast the vegetables, candy the pecans and make the dressing a day ahead and assemble before serving.

Nutrition

Serving: 1g | Calories: 209kcal | Protein: 4.9g | Fat: 13g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 6.5g | Sodium: 296mg | Potassium: 831mg | Fiber: 6.2g | Sugar: 2.8g | Vitamin A: 12595IU | Vitamin C: 80.7mg | Calcium: 102mg | Iron: 2.4mg