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!

Tags:
Veggie
Allergens:
Pecans
Sulphites

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

½ cup

Goat Cheese

2 unit(s)

Sweet Potato

1 unit(s)

Vegetable Broth Concentrate

2 tbsp

Brown Sugar

1 tbsp

Dijon Mustard

1 unit(s)

Shallot

28 g

Pecans

(Contains Pecans)

1 unit(s)

Zucchini

2 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Spring Mix

¾ cup

Farro

Not included in your delivery

4 tbsp

Oil*

2 tsp

Sugar*

1 tsp

Salt and Pepper*

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Nutrition Values

Calories550 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate49 g
Sugar17 g
Dietary Fiber8 g
Protein6 g
Cholesterol0 mg
Sodium710 mg
Trans Fat0 g
Potassium1100 mg
Calcium125 mg
Iron3 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.

Utensils

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

Instructions

ROAST VEGGIES
1

Peel, then thinly slice shallot. Peel, then 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, with

2 tbsp oil per sheet. Roast in the top and middle of the oven, rotating sheets halfway through.)

COOK FARRO
2

While veggies roast, combine farro, broth concentrate and 3 cups water 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.

TOAST PECANS
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.

CANDY PECANS
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 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 & ASSEMBLE SALAD
5

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. Stir in half the dressing. Add roasted veggies to the large bowl with remaining dressing and toss together.

FINISH AND SERVE
6

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