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Fall Salad with Slow Roasted Vegetables

Fall Salad with Slow Roasted Vegetables

Slow roasted vegetables served with a tangy salad – the perfect start to Fall.
By Shuchi Mittal

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.

See Also
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Fall salad w/ slow roasted vegetables
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Slow roasted vegetables with a tangy salad- a perfect start to Fall
Recipe Type: Appetiser
Serves: 2
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
  1. Mix the ingredients for the roasted vegetables.
  2. Pre heat the oven to 150 degree C and bake the vegetables for 20-25 min.
  3. Mix all the ingredients for the salad and top with the roasted vegetables.
  4. Finish with a generous dollop of red pepper dip or tahini hummus and enjoy the tastes of fall!

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