Roasted Vegetable Salad
Roasted butternut squash, green beans, pancetta, dried cranberries, and pecans, are tossed together and drizzled with apple cider vinaigrette. It's the perfect fall roasted vegetable salad!
Servings: 6 servings
Ingredients
Roasted Vegetable Salad
- 1 tablespoon olive oil
- 1 pound butternut squash, peeled and cut into 1 inch cubes
- 1 pound haricots verts or green beans, ends trimmed
- 4 ounces uncured diced pancetta
- 1/3 cup chopped toasted pecans
- 1/2 cup dried cranberries
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
Instructions
- Preheat oven to 400° F. Add the butternut squash and pancetta onto a rimmed baking sheet. Drizzle with a tablespoon of olive oil and season with salt and pepper. I used approximately 1/2 teaspoon kosher salt. Spread the squash into a single layer and roast for 12-15 minutes.
- Remove the baking sheet from the oven and add the green beans (or haricots verts) to it. Toss everything together. There should be enough grease from the pancetta to coat the green beans. If not drizzle with extra olive oil. Place the baking sheet back into the oven and roast for another 12-15 minutes or until the squash is tender and the green beans have shriveled slightly.
- While the veggies roast make the apple cider vinaigrette.
- Remove the roasted veggies and pancetta from the oven and dump them into a serving bowl. Sprinkle on the chopped rosemary and thyme, dried cranberries, and pecans. Drizzle on some of the vinaigrette and toss everything together. Taste for seasoning and add more salt and additional vinaigrette if needed. Serve warm.
Nutrition
Calories: 265kcal | Carbohydrates: 27g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 12mg | Sodium: 144mg | Potassium: 526mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8585IU | Vitamin C: 26mg | Calcium: 76mg | Iron: 2mg