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Fall salad w/slow roasted vegetables

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  • 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
Servings: 2

  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!

Estimated Nutrient Breakdown:

Calories: 2,328.79
Weight: 1,794.05g
Total Fat: 117.89g
Saturated Fat: 26.33g
Trans-Fat: 0.00g
Monounsaturated Fat: 49.90g
Polyunsaturated Fat: 35.85g
Protein: 63.42g

Cholesterol: 46.00g
Sodium: 4,150.84g
Calcium: 472.67g
Magnesium: 364.40g
Potassium: 3,620.50g
Iron: 12.41g
Zink: 6.59g
Phosphorus: 1,112.42

Vit A: 2,146.39
Vit B1: 1.14
Vit B2: 1.28
Vit B3: 15.78
Vit B6: 1.85
Vit B12: 0.20
Vit D: 0.47
Vit E: 0.47
Vit K1: 333.60


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: Wild Food Box elegant item.

Author: Honest Cooking
Tags: Wild Food Box

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