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

Scale

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