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.
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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 (240 ml) boiled quinoa or cous cous
- 1/2 cup (120 ml) dried cranberries or raisins
- 1/2 cup (120 ml) chopped walnuts
- 1/2 cut roasted pine nuts
- 2 tbsp (30 ml) extra virgin olive oil
- 1 lemon, juiced and zest kept aside
- 1/4 cup (60 ml) 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
- 1/2 cup (120 ml) button mushrooms, halved
- 2 tbsp (30 ml) 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 tbsp 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 tbsp 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
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Frequently Asked Questions
Why does this recipe roast vegetables at only 150°C (300°F) — isn’t that very low?
Yes — it is a slow-roast. The low oven temperature gently caramelizes the aubergine, baby carrots, and mushrooms over 20–25 minutes rather than blasting them at high heat. The result is tender, slightly caramelized vegetables without charred edges.
Can I use couscous instead of quinoa?
Yes — the notes specifically suggest substituting couscous for quinoa if you prefer a different texture. Both are listed as options in the ingredients themselves.
