The roasted eggplant, fresh spring greens, cherry tomatoes, and creamy Dijon vinaigrette in this Roasted Eggplant Spring Salad go so well together. This salad is great for spring because it's both hearty and cool.
Ingredients:
- 2 medium eggplants, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 cups mixed spring greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves, torn
- 1/4 cup pine nuts, toasted
Instructions:
Turn on your oven and heat it up to 425F 220C
Add the eggplant cubes to a large bowl and season with salt and pepper
Toss the eggplant cubes with the spices and place them in a single layer on a baking sheet
For 20 to 25 minutes, or until the eggplant is soft and lightly browned, roast it in an oven that has already been heated
Take it off and let it cool
Mix the Creamy Dijon Vinaigrette ingredients see below in a different bowl using a whisk
Mixed spring greens, cherry tomatoes, red onion, feta cheese, and roasted eggplant should all be put in a large salad bowl
Pour the thick Dijon vinaigrette over the salad and toss it gently to cover everything
Add toasted pine nuts and torn basil leaves to the salad
Serve right away and enjoy!
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