Print

Walnut Roasted Veg Salad with Lemon Shallot Vinaigrette

Walnut Roasted Vegetable Salad | Walnuts, butternut squash, green beans, cheese, beans, apples, oh my! Did I say nutrish? This recipe has delish in every bite! www.LiveBest.info
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Walnut Roasted Veg Salad is brimming with as much deliciousness as good-for-you ingredients including fiber, healthy fats, and the plant compounds that protect us from some of our enemies such as heart disease, diabetes, cancer and brain deterioration.

  • Author: Judy Barbe
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 5 1x
  • Category: Salad
  • Method: oven
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1 butternut squash, peeled, cut into 1/2-inch cubes, approximately 2 cups
  • 1 cup green beans
  • 1 shallot, thinly sliced
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 cup walnuts, toasted (8–10 minutes at 350 degrees)
  • 1/2 apple, cut into 1/2-inch cubes
  • 1/4 cup blueberries
  • 1/4 cup goat cheese crumbles
  • 2 tablespoons olive oil, divided
  • 1 tablespoon walnut oil
  • 1 tablespoon water
  • 1/2 lemon, quartered
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 425℉.
  2. Place butternut squash and green beans on a large baking sheet. Drizzle with 1 teaspoon olive oil. Stir to coat the vegetables and spread out into single layer. Sprinkle with salt and pepper. Roast in oven for 20 minutes, until vegetables are soft and beginning to brown. Remove from oven. Set aside to cool.
  3. On a separate baking sheet, drizzle shallots with a few drops olive oil. Spread into an even layer. Add lemon quarters to the baking sheet, separate from shallots. Roast in oven for 10-12 minutes, until shallots are soft and beginning to brown. Remove from oven. Set aside to cool. Remove 1-2 tablespoons of the shallots to use in the vinaigrette.
  4. To prepare the vinaigrette, drop 2 tablespoons shallots, walnut oil, water, roasted lemon quarters, fresh thyme, and 1/4 teaspoon each of salt and pepper in blender. Blend to combine, scrape sides of blender with rubber scraper, With blender running, drizzle in remaining olive oil. Blend for 2 minutes. Scrape sides, blend one minute more.
  5. To prepare the salad combine butternut squash, green beans, shallots, beans, walnuts, apple, blueberries in a large bowl. Sprinkle with cheese. Drizzle vinaigrette over salad, stir gently to combine ingredients.

Nutrition

Find it online: https://www.livebest.info/walnut-roasted-veg-salad/

Privacy Policy