Please enter the email you’re using for this account.
This rustic yet elegant salad combines fresh greens with a generous mix of oven-roasted vegetables, finished with a creamy roasted garlic Moscato dressing. Full of color, texture, and depth of flavor, it’s a satisfying salad that feels both abundant and refined.
3 medium red potatoes, cut into wedges
1/2 kabocha squash, cut into wedge-style slices
1 small head red cabbage, checked and chopped
2 large carrots, sliced on a diagonal
1–2 cups broccoli crowns (optional)
1–2 cups cauliflower florets (optional)
1 red onion, cut into wedges
1 small eggplant, sliced into rounds
Gefen Olive Oil, for drizzling
salt, to taste
pepper, to taste
6–10 ounces (170–280 grams) Beleaves Mixed Greens or lettuce of your choice
10 cloves garlic
2 shallots, sliced
1/4 cup Gefen Olive Oil, plus more for tossing
1 cup Gefen Mayonnaise
2 tablespoons white Moscato wine, such as Bartenura
1 teaspoon lemon juice
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Arrange vegetables on separate metal baking sheets, grouping together vegetables that cook at a similar rate. Drizzle each pan with olive oil and season with salt and pepper.
Roast vegetables, turning as needed, until golden and fork-tender. Denser vegetables such as potatoes, squash, cabbage, and carrots may take 30–40 minutes, while quicker-cooking vegetables like broccoli, cauliflower, onion, and eggplant may take 20–25 minutes. Remove each pan from the oven as the vegetables finish cooking and allow to cool slightly.
Toss the garlic and shallots with olive oil and place on a baking sheet. Roast for 10–15 minutes, or until soft and golden. Allow to cool.
Transfer roasted garlic and shallots to a food processor. Add 1/4 cup olive oil, mayonnaise, wine, lemon juice, salt, and pepper. Process until smooth and creamy, adjusting seasoning to taste.
Arrange the greens on a large platter and neatly layer roasted vegetables on top. Drizzle with dressing. Alternatively, you can toss everything in a bowl to serve.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
The dressing recipe calls for lemon juice, but no quantity is given.
hi,its one teaspoon happy cooking!