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Roasted Vegetable & Georgia Pecan Salad



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2 medium zucchini
2 medium summer squash
1 red onion
4 plum tomatoes
3/4 cup chopped Georgia pecans
4 tsp. olive oil
1/2 tsp. salt, divided
2 - 3 tsp. Balsamic vinegar
4 cups mixed salad greens
24 Georgia pecan halves
Parmesan cheese shavings (optional)


  1. 1
    Heat oven to 400°F. Lightly oil two baking sheets. Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1 1/2" thick). In medium bowl, toss zucchini and squash with chopped pecans, 2 tsp. olive oil, and 1/4 tsp. salt. Spread mixture in a single layer on one baking sheet. Set aside.
  2. 2
    Cut red onion into 1" thick wedges and place in same bowl. Cut tomatoes lengthwise into quarters and add to onion. Toss onion and tomatoes with remaining 2 tsp. oil and 1/4 tsp. salt. Spread mixture in a single layer on second baking sheet.
  3. 3
    Roast all vegetables 5 minutes. Turn vegetables and pecans and roast 4 - 5 minutes longer or until most of the vegetables are just tender and lightly browned-do not overcook. Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir.
  4. 4
    To serve, divide salad greens among plates. Top each with a mixture of vegetables and chopped pecans. Pour any liquid in bowl over vegetables. Garnish each serving with 3 pecan halves and, if desired, Parmesan cheese.

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cuisines North & South American
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