Monday, March 12, 2012

Roasted Vegetable & Arugula Salad

The broiled vegetables in this salad add an array of rich and deep flavors, making it a great option for a more filling lunch. The simple zesty dressing of lemon, minced basil, and kosher salt brings out the natural tastiness of all the ingredients. Most importantly, you will easily rack in a tremendous amount of health benefits in a appetizing way, leaving you feeling good about your lunch choice. This salad was the perfect meal after a week of holiday; Purim, which brought along a lot of "hamantash" and big meals. It's optional to add nuts to this salad (and anything else you'd like), however I really enjoyed the simplicity and the creaminess of the goat cheese on it's own. 
8 oz baby bella mushrooms
1 large zucchini
10 mini sweet tomatoes on the vine
1 tsp coarse black pepper
3 tsp kosher salt 
1/3 cup goat cheese/ feta cheese
1 lemon, freshly squeezed
4 tbs olive oil
4 basil leaves minced 
1- 5 oz box arugula
1. Set the oven to a high broil. Wash baby bella mushrooms. discard bottoms. slice thinly. In a large sauté pan, add 1 tablespoon of olive oil and gently toss the mushrooms in the olive oil. Sauté the mushrooms until they soften and brown. Prepare a large baking sheet with parchment paper. When the mushrooms finish lay them on the baking sheet. 
2. Wash and julienne the zucchini. sauté the zucchini until they begin to soften and brown. Add to the baking sheet. Wash and halve the tomatoes. Add the tomatoes- seeds side up- on the baking sheet. Sprinkle the black pepper and 2 teaspoons of kosher salt. Broil until tomatoes begin to crisp and vegetables brown. 
3. Remove the baking sheet from the oven and sprinkle feta cheese on-top. Broil for another 7 minutes until the feta cheese is warm and golden. Meanwhile arrange the arugula on a large plate and begin making the dressing. In a food processor or with a knife mince the basil. Mix the basil with the remaining salt and olive oil. Add the freshly squeezed lemon juice. 
4. Atop of the arugula gently lay the vegetables and feta. Pour dressing over. 
*Sunflower seeds and Pepita seeds are optional Serves: 2
Bon Appétit!

© The Rosiest Cheeks 2011 Chana Schottenstein's Food & Recipes, Original Photography, & Design.


  1. looks incredible! Beautiful Photos

  2. this sounds amazing!! i've fallen of the healthy kick that i was on... this is the perfect inspiration. thanks!

    love kelly

  3. This looks so delicious. The pictures are beautiful, and the recipe seems so easy! Love it.

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  5. this is the kind of salad you dream about... if you're the kind of person who dreams about salad

  6. So happy I found your blog. So many recipes I am excited to make! Nice meeting you. Miriam Farkas