Name: Fall salad w/ slow roasted vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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; 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

Description

Slow roasted vegetables with a tangy salad- a perfect start to Fall

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

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Instructions

Mix the ingredients for the roasted vegetables.
Pre heat the oven to 150 degree C and bake the vegetables for 20-25 min.
Mix all the ingredients for the salad and top with the roasted vegetables.
Finish with a generous dollop of red pepper dip or tahini hummus and enjoy the tastes of fall!

Prep Time: 10 mins
Cook Time: 20 mins