Roasted Autumn Vegetable, Pear & Pecan Wedge Salad
with Sour Cream & Onion Dressing
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
You know the drill: spring forward, fall back—and here are some fall flavours you can definitely fall back on. First, we’ll toot the roots: beets and parsnips roasted to tender-sweet. Give them a soft, cool contrast with chopped iceberg lettuce and thinly sliced pear, dressed in sour cream, scallion and ranch-style seasonings (courtesy of our Back at the Ranch blend). For an embarrassment of riches, finish the salad with little gold nuggets, in the form of toasted pecans.
We will send you:
- 1 Scallion
- 200g Parsnips
- 1 Head of lettuce
- 225g Red beets
- 1 Pear
- 60ml Mayonnaise
- 25g Pecan halves
- 30ml Champagne vinegar
- 43ml Sour cream
- 9g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Eggs, Milk, Mustard, Sulphites, Pecans
You will need:
Medium pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
6 g
Sodium
240 mg
Total Carb
55 g
Sugars
27 g
Protein
8 g
Fibre
12 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and halve the parsnips lengthwise; slice crosswise on an angle into ½ inch pieces. Peel and halve the beets; slice each half into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Arrange in a single layer and roast, flipping halfway, 20 to 25 min., until tender.
Toast the pecans
Heat a medium, dry pan on medium. Toast the pecans, stirring occasionally, 3 to 5 min., until lightly browned and fragrant.
Mise en place
Cut the lettuce crosswise into 4 thick wedges, discarding the root end. Thinly slice the pear; toss with a splash of the vinegar to prevent browning. Remove the root end of the scallion; thinly slice.
Make the dressing
In a large bowl, combine 2 tsp of the remaining vinegar, 1 tbsp water (double both for 4 portions), the sour cream, mayo and scallion; season with the remaining spices and S&P.
Make the salad & serve
In a medium bowl, toss the roasted vegetables with the remaining vinegar and a drizzle of olive oil. Divide the lettuce between your plates; drizzle with olive oil and season with S&P. Top with the roasted vegetables and pear. Drizzle with the dressing. Garnish with the pecans. Bon appétit!
