Description
This roasted vegetable salad is a delicious and healthy dish, perfect as a side or light meal.
Ingredients
Scale
- 1 large eggplant (diced)
- 2 medium sweet potatoes (peeled and diced)
- 2 cups mixed greens (such as arugula or spinach)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (thinly sliced)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 clove garlic (minced)
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the diced eggplant and sweet potatoes with olive oil, salt, and pepper.
- Spread them out in a single layer and roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, and red onion.
- Once the roasted vegetables have cooled slightly, add them to the salad bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for 30 minutes to allow flavors to meld.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- For a vegan option, substitute honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg