Roasted Veggie Medley
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Roasted Veggie Medley

Roasted Veggie Medley

with Goat Cheese and Candied Pecans

This salad is packed, packed, packed with delicious ingredients! Tender sweet potatoes and zucchini, filling farro and fresh greens topped with goat cheese and pecans will have you licking the plate clean!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

56 g

Goat Cheese

(Contains Milk)

340 g

Sweet Potato

1 unit

Vegetable Broth Concentrate

2 tbsp

Brown Sugar

1 tbsp

Dijon Mustard

(Contains Mustard)

50 g


28 g

Pecans, chopped

(Contains Pecans/Pacanes)

200 g


2 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Spring Mix

½ cup


(Contains Wheat)

Not included in your delivery

4 tbsp


0.13 tsp


2 tsp


0.06 tsp



Nutrition Values

Calories860 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate96 g
Sugar30 g
Dietary Fiber11 g
Protein18 g
Cholesterol20 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Parchment Paper
Non-Stick Pan
Small Bowl
Large Bowl


Roast veggies

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then thinly slice shallot. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, shallots, zucchini and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Cook farro

Meanwhile, combine farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min.

Toast pecans

Meanwhile, arrange a piece of parchment paper on a clean surface. Heat a small non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring often, until darker brown in colour, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pecans to a small bowl.

Candy pecans

Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir until brown sugar melts, 1 min. Return toasted pecans to the pan. Cook, stirring often, until mixture turns into a caramel-like, thick glaze and coats pecans, 1-2 min. Remove the pan from heat. Carefully transfer hot candied pecans to the parchment paper. Spread into an even layer. (NOTE: Don't touch pecans; they will be VERY hot!) Set aside to cool for 5 min.

Finish farro and dress veggies

Whisk together Dijon, vinegar, 2 tsp white sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. When farro is cooked, drain and rinse under cold water. Return farro to the same pot, off heat. Stir in half the dressing. Add roasted veggies to the bowl with remaining dressing. Toss to coat.

Finish and serve

Divide spring mix between bowls. Top with farro and veggies. Sprinkle with candied pecans and crumble goat cheese over top.