I recently relocated to NYC, and although there are a few hundred things that come as a surprise, Fall is a welcome one. The color, the energy, the smells-all of it has been rather inviting and my hands were itching to use some of that and serve it on a plate.
Although this serves 2, I ate it all by myself. It has been a long trip from Asia. 
Fall salad w/ slow roasted vegetables
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This fall salad combines slow-roasted vegetables with a tangy mix of greens, quinoa, nuts, and cranberries, offering a delightful taste of the season.
Ingredients
For the salad
- 250 gm Mesclun Mix, Aragula or Romaine Lettuce
- 1 cup boiled quinoa or cous cous
- ½ cup dried cranberries or raisins
- ½ cup chopped walnuts
- ½ cut roasted pine nuts
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced and zest kept aside
- ¼ cup balsamic vinegar
- 100 gm feta or goat cheese, crumbled
- Salt & pepper to taste
For the roasted vegetables
- 2 small aubergines, sliced into 2 inch pieces
- 10-12 baby carrots, shaved and cut into 2 inch pieces
- ½ cup button mushrooms, halved
- 2 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 150°C (300°F).
- Chop the assorted vegetables into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, prepare the salad dressing by whisking together 1 tablespoon of olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl.
- In a large salad bowl, combine the Mesclun Mix, boiled quinoa or couscous, dried cranberries or raisins, chopped walnuts, and roasted pine nuts.
- Once the vegetables are roasted, let them cool slightly before adding them to the salad.
- Drizzle the salad dressing over the salad and toss everything together until well combined.
- Serve immediately and enjoy the flavors of fall in every bite.
Notes
For a more robust flavor, try adding a sprinkle of feta cheese on top before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days. You can substitute the quinoa with couscous for a different texture. Adjust the sweetness of the dressing by varying the amount of honey to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 grams
- Sodium: 150 mg
- Fat: 18 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 8 grams
- Cholesterol: 0 mg
