Roasted Eggplant Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted eggplant, fresh greens, bell pepper, cherry tomatoes, and avocado with walnuts, dressed in a balsamic vinaigrette. Satisfying and flavorful as a main course or light starter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds eggplant, (diced (about one medium to large eggplant))
- 2 tablespoons olive oil
- 2/3 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 cup fresh basil
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch red pepper flakes
- 1/2 cup chopped walnuts
- 1 1/2 teaspoons soy sauce
- 5 ounces spring mix
- 1 orange bell pepper, (diced)
- 1 cup cherry tomatoes, (halved)
- 1 avocado, (diced)
- 1/2 cup fresh basil leaves
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 642mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.