Yield: 6
Warm Eggplant & Mushroom Salad
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 large eggplant, diced
- 2 cups mushrooms
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp fresh rosemary
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- 3 tbsp balsamic vinegar
- 2 tsp honey
- 4 cups green kale
- ¼ red onion, thinly sliced
- ¼ cup crumbled goat cheese
- ¼ cup walnuts
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss together eggplant, mushrooms, oil, garlic powder, rosemary, and thyme. Season with salt and pepper to taste.
- Arrange the mixture on a large nonstick or parchment-lined baking sheet.
- Bake at 400ºF for 20 to 25 minutes, stirring occasionally to ensure even browning.
- Remove the eggplant mixture from the oven and toss it with the balsamic vinegar and honey.
- Assemble the salad by layering the kale, roasted vegetables, red onion, goat cheese, and toasted walnuts in a large serving dish.
- Serve immediately or store in the refrigerator for up to 3 days.
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