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Roasted Veggie Medley

Roasted Veggie Medley

with Feta Cheese and Candied Pecans

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

Tags:Veggie
Allergens:Milk/LaitMustard/MoutardePeanut/CacahuèteSulphites/SulfiteWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Feta Cheese, block

(ContainsMilk/Lait)

340 g

Sweet Potato

1 unit

Vegetable Broth Concentrate

2 tbsp

Brown Sugar

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

50 g

Shallot

28 g

Pecans

(ContainsPeanut/Cacahuète)

200 g

Zucchini

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Spring Mix

½ cup

Farro

(ContainsWheat/Blé)

Not included in your delivery

2 tsp

Sugar*

4 tbsp

Oil*

1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat54 g
Saturated Fat15 g
Carbohydrate92 g
Sugar28 g
Dietary Fiber12 g
Protein20 g
Cholesterol40 mg
Sodium2140 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Measuring Cups
Parchment Paper
Non-Stick Pan
Small Bowl
Large Bowl
Strainer
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F. Wash and dry all produce.

Peel, then thinly slice shallot. Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut sweet potatoes into 1/2-inch pieces. Toss sweet potatoes, shallots and zucchini with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 20-22 min. (NOTE: Use 2 baking sheets for 4 ppl, with2 tbsp oil per sheet. Roast in the top and middle of the oven, rotating sheets halfway through.)

2

While veggies roast, 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, 14-16 min.

3

While farro cooks, 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 to a small bowl.

4

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

5

While candied pecans cool, whisk together mustard, vinegar, 2 tsp white sugar and 2 tbsp oil (dbl both 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 large bowl with remaining dressing and toss together.

6

Roughly chop cooled candied pecans. Divide spring mix between bowls. Top with farro and roasted veggies. Sprinkle with candied pecans and crumble feta cheese over top.