Eggplant and Sweet Potato Salad
Serves: 8-10 servings
 
Ingredients
  • 2 eggplant, cubed
  • 6 small sweet potatoes, peeled and cubed
  • 2-3 tablespoons oil
  • Salt, for sprinkling
  • Sesame seeds, for sprinkling
  • 24 ounces Romaine lettuce
  • 1 English cucumber, diced
  • 2 tri-colored peppers, sliced
  • ¼ cup chopped walnuts
  • ½-3/4 cup feta cheese
Dressing:
  • ¼ cup orange juice
  • 2 tablespoons honey
  • 2 tablespoons mustard
  • 1 tablespoon vinegar
  • ⅓ cup olive oil
  • 3 garlic cloves, crushed
  • Pinch crushed black pepper
Instructions
  1. Preheat oven to 425⁰F. On a two greased baking sheet, toss eggplant and sweet potatoes with oil and sprinkle with salt. Sprinkle sweet potatoes and eggplant with sesame seeds. Bake for 20 minutes. Toss in pan, and roast for an additional 20 minutes.
  2. Combine all dressing ingredients.
  3. Meanwhile, add lettuce to a large bowl. Top with cucumbers, peppers, and roasted veggies. Top with feta cheese and walnuts and toss with dressing.
Recipe by Between Carpools at https://betweencarpools.com/weve-got-that-great-roasted-eggplant-salad-thatll-be-the-first-to-go/