Roasted fall Vegetables Salad with Miso-Apple Vinaigrette

Holistic Nutrition

12 Oct

Plants are loaded with abundance of phytonutrients, a class of chemicals produced by plants and plants alone. These #phytonutrients floods the body with antioxidants that fight carcinogens and damaging free radicals, and detoxifies red blood cells, and provides oxygen to your organs through the green pigment #chlorophyll. When incorporated in your diet, they keep the PH of the body alkaline to heal and perform with efficiency.

So I tried this salad "toasted fall vegetables salad with Miso apple vinaigrette” and sharing the recipe here: and detailed recipe on my website.

Toast the walnuts: Preheat the oven (350°F conventional). Put the walnuts in the center, drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, and toss, Toast for 6 to 8 minutes,
To roast the vegetables: raise the oven temperature to (425°F conventional).
In a large bowl, combine the celery root, Tunips, and fennel with 3 tablespoons olive oil and 1 teaspoon salt and toss, and roast for 15 minutes.
combine the apple with 1 teaspoon oil and 1/4 teaspoon salt and toss, and roast for about 8 minutes until caramelized.
Add the roasted apple and stir to combine with the roasted vegetables.
vegetables and apple are tender and caramelized, let cool.
To make the vinaigrette: In a small bowl, whisk together the miso, mayonnaise, lemon juice, tahini, and apple juice, mixing well.
just boil the water with raisins over high heat. and let sit for 5 minute. Drain the raisins.
To finish and serve: Toss the vegetable mixture with 3/4 cup of the vinaigrette, the walnuts, and the raisins. Garnish
with the celery leaves and fennel.
Serve at room temperature.