Spinach & Roasted Eggplant Salad Recipe

5 from 1 vote

Spinach & Roasted Eggplant Salad Recipe

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!

Prep Time15

Cook Time35

Total Time50

Course: Salad, Side Dish, Vegetarian

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegetarian

Servings: people

Calories: 175kcal

Author: Sammi Ricke

Cost: $10.00

Equipment

Ingredients

Salad Ingredients

1 eggplant, cubed with skin on approximately 1" cubes
1 apple, diced with skin on
non-stick cooking spray
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
5 ounces baby spinach
1/2 orange bell pepper, thinly sliced
1/4 cup crumbled feta cheese or goat cheese
1/4 cup pecans, chopped

Dressing

2 Tablespoons red wine vinegar
1 Tablespoon extra virgin olive oil
1 Tablespoon honey (see notes)
1 1/2 teaspoons lemon juice
1/2 teaspoon garlic salt
1/16 teaspoon black pepper

Instructions

Preheat the oven to 450 degrees Fahrenheit.
Place the cubed eggplant and diced apple on a baking sheet lined with a Silpat liner or parchment paper. Spray the veggies lightly with nonstick cooking spray and sprinkle with the garlic salt and pepper.
1 eggplant, cubed with skin on, 1 apple, diced with skin on, 1/2 teaspoon garlic salt, 1/4 teaspoon ground black pepper, non-stick cooking spray
With a spoon, gently toss the coated eggplant and apple on the lined baking sheet to evenly coat each piece with seasoning. Spray the veggies again with the cooking spray before baking.
Bake in the oven for 35-40 minutes or until the eggplant is tender and the edges are browned. Stir mixture after 20 minutes. Set aside and let cool while preparing the salad and dressing.
In a small bowl, whisk together all dressing ingredients or use a matcha frother to combine.
2 Tablespoons red wine vinegar, 1 Tablespoon extra virgin olive oil, 1 1/2 teaspoons lemon juice, 1 Tablespoon honey, 1/2 teaspoon garlic salt, 1/16 teaspoon black pepper
In a large serving bowl, layer the spinach, bell pepper, roasted eggplant and apples, feta cheese, and pecans.
5 ounces baby spinach, 1/2 orange bell pepper, thinly sliced, 1/4 cup crumbled feta cheese, 1/4 cup pecans, chopped
Pour the dressing over the salad and gently toss.
Refrigerate any leftovers for up to 2 days.

Video

Notes

Ingredient Tips - 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.

Substitute Tips - Four drops liquid Stevia may be substituted for the honey in the dressing to make this recipe sugar free. As well as goat cheese in place of the crumbled feta!

Alternative Cooking Method - Air Fryer Option - Place the cubed eggplant and diced apples in the basket of an air fryer and spray with non-stick cooking spray. Sprinkle with the garlic salt and black pepper. Air fryer for 20 minutes at 400F (no need to preheat) or until the eggplant is tender and the edges are browned. Stir the mixture after 10 minutes.

Nutrition