“When you think salad, do you think boring? Don’t get stuck in a salad rut. Salads are supposed to be healthy, but most folks’ idea of a salad is the same old iceberg lettuce, croutons, and high-fat dressing. Well salads have come a long way. This version of Roasted Vegetables with Pecans over Hearty Greens is not your old-fashioned, humdrum bunch of leafy vegetables. Versatile and flavor-packed, this can be served as salad, over pasta, or as a side dish. Roasting simplifies cooking; just toss it in the oven and forget about it. And you know from the color that you are eating healthy—this salad is a vibrant rainbow of nutrition.” – Holly Clegg
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- 2 1/2 cups yellow squash, cut in 11⁄2-inch thick pieces (about 2 medium)
- 2 cups chopped thick asparagus spears (about 1 pound)
- 1 red onion, quartered and sliced
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1⁄3 cup coarsely chopped pecans
- 2 to 3 teaspoons balsamic vinegar
- 2 cups baby kale
- 2 cups baby spinach
- Garnish: shaved Parmesan cheese
- Preheat oven 450°. Line a large rimmed baking sheet with aluminum foil.
- In a large bowl, combine squash, asparagus, onion, and artichokes with olive oil and salt. Spread mixture in single layer on prepared pan. Roast 30 minutes. Add pecans, and stir. Roast 5 minutes more, until lightly browned, stirring halfway through. Drizzle with balsamic vinegar, and stir gently.
- Divide kale and spinach among serving plates, and top with roasted vegetables. Garnish with Parmesan cheese, if desired.
