Warm, hearty, and full of flavor roasted vegetable and couscous salad with goat cheese and chutney.

This warm roasted vegetable couscous salad is perfect for a fall dinner. Welcome to the salad lab. Yep, I’m still here. The base is saffron couscous or bular wheat. You’re going to boil a cup of stock, a cup of water, a cup of bular wheat, a few threads of saffron, bring it to a boil, and cook on low for 10 to 12 minutes. Roasted squash. We have zucchini and yellow squash. Some warm roasted red bell peppers on the aldante side. A little eggplant. Don’t forget to season along the way. Half an avocado. Roasted cashews and some roasted beets. If you think they taste like dirt, go ahead and try carrots. Last of the cherry tomatoes from my yard. Quick pickled onions. The recipe is in my book. Can’t forget a little freshly cracked pepper and flake sea salt. And the dressing is just mango chutney. Give it a taste. A little bit goes a long way. Top it off with some warm goat cheese. This really makes the salad. And I’m having it with a Chardonnay or a fresh mint tea.