Roasted Vegetable Salad | CUESA

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Roasted Vegetable Salad


Sarah Henkin, CUESA’s Market Chef

This recipe was prepared for the Food Wise Booth on November 15, 2011.


¼ pound Brussels sprouts, root ends removed and halved
¼ pound carrots, peeled and cut into chunks the same size as Brussels sprouts
¼ pound oyster mushrooms, cleaned and chopped into pieces the same size as the Brussels sprouts
Salt and pepper, to taste
Olive oil, to taste
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 bunch or 2 handfuls mizuna, washed and dried
1 bunch chives, chopped
1 tablespoon capers, chopped
¼ pound goat cheese


1.        Preheat oven to 400°F. Separately toss the Brussels sprouts, carrots, and mushrooms with the salt, pepper, and olive oil. Spread the vegetables in a single layer, either on separate baking pans or on the same baking pan but in separate sections. Bake until tender; each vegetable will have different cooking times. Let them roast for about 15 to 20 minutes to caramelize, stir, and begin checking for doneness. Remove from the oven and set aside.

2.       Make a simple vinaigrette by whisking together red wine vinegar, Dijon mustard, salt, and pepper. Add olive oil in a steady stream until it reaches your desired consistency. Taste and adjust seasoning. 

3.       When ready to serve, add the mizuna to a bowl with the roasted vegetables and toss together. Add just enough vinaigrette to coat the vegetables, taste, and add salt and pepper to taste (remember the capers will also add salt). Add the chives, capers, and small dollops of the goat cheese. Toss and serve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »