Recipes  /   Salad   /   Miyoko's Mozzarella & Roasted Vegetable Salad
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Miyoko's Mozzarella & Roasted Vegetable Salad

Traditionally, you would think of Mozzarella as a cheese to enjoy in the summer with tomato and basil. Well, think again! Miyoko’s Mozzarella can be used in a variety of dishes, even as a winter salad. This plant-based cheese adds nutty and creamy flavors to this salad, which is packed with fresh fruits and roasted vegetables. Enjoy it as a light lunch or hearty dinner with a crusty toast or even a simple cup of soup.

Serves: 4-6

Recipe By:
Reza Setayesh
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  1. Roast the vegetables ahead or the day before
  2. Pre-heat oven to 350 degrees.
  3. Roast the beets separate from other fruits and vegetables by seasoning with salt, pepper and 2 teaspoon of garam masala and a drizzle of olive oil. Roast until soft when pierced with a fork.
  4. Cut pears, Brussels sprouts, squash, red onion (I enjoy adding onion to this mixture to add the perfect umami to the salad, especially when it’s roasted until soft), and kale.
  5. Toss with the remainder of the garam masala, salt, pepper, and a few drizzles of olive oil. Again roast until soft.
  6. After all your vegetables are cool, toss together, add lemon juice and whole grain mustard, and add more salt and pepper if needed.
  7. Cut lettuce and place on plate; pile on the roasted veggies.
  8. Top the salad with grated cheese

Noosheh Jaan!