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!

Ingredients: Zucchini • Sweet potato • Farro (wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Pecans • Brown sugar (cane sugar, molasses) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard).

Tags:
Veggie
Low CO2
Allergens:
Milk
Mustard
Pecans
Sulphites
Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time7 minutes
DifficultyEasy

Ingredients

serving amount

½ cup

Goat Cheese

(Contains Milk)

1 unit(s)

Sweet Potato

1 unit(s)

Vegetable Broth Concentrate

(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

2 tbsp

Brown Sugar

(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

1 unit(s)

Shallot

28 g

Pecans

(Contains Pecans May contain Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

1 unit(s)

Zucchini

2 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Spring Mix

½ cup

Farro

(Contains Wheat May contain Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Sugar*

1 tbsp

Brown Sugar*

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Nutrition Values

Calories810 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate53 g
Sugar33 g
Dietary Fiber9 g
Protein17 g
Cholesterol25 mg
Sodium570 mg
Trans Fat0.3 g
Potassium800 mg
Calcium100 mg
Iron2.3 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

Cooking Steps

Prep veggies
1
  • Peel, then cut shallot into 1/4-inch slices.
  • 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. Toss to combine.
Roast veggies and cook farro
2
  • Roast veggies 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.)
  • Meanwhile, combine farro, broth concentrate and 3 cups (6 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, 16-18 min.
Toast pecans
3
  • 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 toasted pecans to a small bowl.
Candy pecans
4
  • Add brown sugar and 1 tbsp (2 tbsp) water to the same pan. Season with salt. Stir until brown sugar melts, 1 min. 
  • Return toasted pecans to the pan. 
  • Cook, stirring often, until liquid 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, 5 min.
Finish farro and dress veggies
5
  • Whisk together Dijon, vinegar, 2 tsp (4 tsp) white sugar and 2 tbsp (4 tbsp) oil in a large bowl. Season with salt and pepper, to taste.
  • When cooked, drain and rinse farro under cold water.
  • Return to the same pot, off heat. Stir in half the dressing.
  • Add roasted veggies to the large bowl with remaining dressing. Toss to coat.
Finish and serve
6
  • Divide spring mix between bowls. Top with farro and veggies.
  • Sprinkle candied pecans and goat cheese over top.