Warm Eggplant, Mushroom and Kale Salad

• Vegetarian
• Gluten free

• Produce

  • 1 pint Cremini mushrooms
  • 1 Eggplant, large
  • 1 clove Garlic
  • 4 Kale, large leaves of
  • 4 sprigs Thyme

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1/2 tsp Honey

• Baking & Spices

  • 1 Black pepper, freshly-cracked

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

• Dairy

  • 1/4 cup Goat cheese

Found on livelytable.com

Description

Directions

• Preheat oven to 425°F. Line 2 baking sheets with foil.
• Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Tear kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
• Wash mushrooms and cut each in half. Toss with remaining 1/2 tbsp olive oil and Add to a small baking dish.
• Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
• Meanwhile, prepare the dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
• In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately.

Nutrition