Fall salad w/ slow roasted vegetables

"Seasons come
And seasons go,
The winds howl
And emotions flow,
Friendships new
And plans to plan,
Some keep going
Some take a stand,
You enjoy, you admire
Look around,
The wonders of nature
Leave you spell bound,
The excitement rises
For the wait,
To create colors of fall
In a plate..."

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

Method: 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!