Roasted Vegetables with Pecans Over Hearty Greens

“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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Roasted Vegetables with Pecans over Hearty Greens
Serves 6
This fresh and vibrant Roasted Vegetable salad is full of flavor.
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  1. 2 1/2 cups yellow squash, cut in 11⁄2-inch thick pieces (about 2 medium)
  2. 2 cups chopped thick asparagus spears (about 1 pound)
  3. 1 red onion, quartered and sliced
  4. 1 (14-ounce) can artichoke hearts, drained and quartered
  5. 2 tablespoons olive oil
  6. 1/4 teaspoon salt
  7. 1⁄3 cup coarsely chopped pecans
  8. 2 to 3 teaspoons balsamic vinegar
  9. 2 cups baby kale
  10. 2 cups baby spinach
  11. Garnish: shaved Parmesan cheese
  1. Preheat oven 450°. Line a large rimmed baking sheet with aluminum foil.
  2. 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.
  3. Divide kale and spinach among serving plates, and top with roasted vegetables. Garnish with Parmesan cheese, if desired.
Louisiana Cookin


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