How to Make a Roasted Vegetable Salad

Chop the butternut squash into rectangular prisms.

Skin the butternut squash using a sharp knife.

Cut the butternut squash down the middle and scoop out the seeds.

Chop the butternut squash into roastable pieces.

Quarter the radishes after snipping off the tips.

Prepare the tiny baby red onion by cutting off the tips and skin.

Cut the onion into beautiful wedges, using half of it for the salad.

Drizzle olive oil over the chopped vegetables.

Sprinkle sea salt and pepper over the vegetables.

Add fresh thyme to the vegetables and shake to distribute.

Roast the vegetables in the oven at 400 degrees for 20-40 minutes until tender and caramelized, checking halfway through.

For candied pecans, combine 1 cup of pecans, 1/4 cup brown sugar, and 1/2 stick (4 tablespoons) of unsalted butter in a pan over medium-low heat.

Let the mixture bubble for about one minute before adding the pecans.

Stir the pecans until they are evenly coated and glossy.

Transfer the pecans to parchment paper to cool, separating them to avoid clumping.

Prepare the dressing by chopping fresh thyme leaves and adding them to a jar.

Add a pinch of salt, balsamic vinegar, and nice olive oil to the jar.

Eyeball and add 3 tablespoons of honey to the jar.

Shake the jar to emulsify the dressing ingredients.

Shave Pecorino Romano cheese by hand with a sharp knife.

Equipment Needed

Spice Level:

Dietary