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Spinach & Roasted Eggplant Salad

This healthy and easy vegetarian meal has roasted eggplant and baked apples. Throw these on a bed of baby spinach, julienned bell pepper, crumbled feta or goat cheese, and pecans. You can make your own vinegar dressing too! Low carb, gluten free (& grain free), and dairy free (if you omit the cheese) has all the clean eating vibes. Eat these roasted veggies for a 21 day fix or Whole30 snack. Serve in the fall at Thanksgiving like me!
Cook Time35 mins
Total Time35 mins
Course: Salad, Side Dish, Vegetarian
Cuisine: All American
Keyword: apple, eggplant, homemade dressing, roasted vegetables, salad, side dish, spinach, vegetarian
Servings: 4 people
Calories: 185kcal
Cost: $10.00

Equipment

  • baking pan
  • large bowl

Ingredients

Salad Ingredients

  • 1 eggplant, cubed with skin approximately 1" cubes
  • 1 apple, diced with skin
  • 1/2 tsp garlic salt
  • 1/4 tsp ground black pepper
  • extra virgin olive oil spray
  • 5 oz clamshell baby spinach
  • 1/2 orange bell pepper, julienned
  • 2 Tbsp crumbled feta cheese or goat cheese
  • 1/4 cup pecans, chopped

Dressing

  • 2 Tbsp red wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 1.5 tsp lemon juice
  • 1 Tbsp honey or 4 drops liquid Stevia
  • 1/2 tsp garlic salt
  • few dashes black pepper

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Place cubed eggplant and diced apple on a baking sheet lined with a
    Silpat Non-Stick Silicone Baking Mat or parchment paper. Spray lightly with the olive oil spray and sprinkle garlic salt and pepper evenly.
  • With a spoon, gently toss coated eggplant and apple on baking mat to evenly coat each piece with seasoning.
  • Bake in oven for 35-40 minutes or until eggplant is browned and tender. Stir mixture after 20 minutes. Set aside and let cool while you prepare the salad and dressing.
  • In a small bowl, whisk together all dressing ingredients.
  • In a large serving bowl, combine spinach, orange pepper, feta cheese, and pecans.
  • Add the eggplant and apple mixture to the spinach. Then pour in the dressing. Gently toss and Viola you are ready to serve!
  • Refrigerate leftovers...if you have any!

Notes

Any size eggplant, apple, or bell pepper will work for this recipe! The more the merrier, but no worries if your produce is on the small side.
You can substitute 4 drops liquid Stevia for the honey in the dressing to make this recipe sugar free.
I like goat cheese so I often use that in place of crumbled feta! 
Here is the original salad recipe from Brenda at Sugar-Free Mom: http://www.sugarfreemom.com/recipes/roasted-eggplant-apple-spinach-salad/