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Baby Spinach Salad with roasted eggplant, shaved parmesan, walnuts, & balsamic and black pepper dressing

Active Time: 30 minutes / Cook Time: 10 minutes

Makes 4 servings, plus leftover dressing

*Chef’s Tip: Making Dressings in your Food Processor
If you would like an emulsified or “creamy” appearance for your dressings, make them in a small food processor. Place all ingredients except for oil in your processor. Begin to process and add oil slowly in a steady stream.

spinach salad and eggplant, shaved parm.jpg

Ingredients:

  • 1 medium eggplant, ends trimmed
  • 2 tablespoons coconut oil, melted
  • 8 cups spinach
  • ½ cup goji berries
  • ½ cup raw walnuts
  • ½ cup shaved parmesan

 

  • ¼ cup balsamic vinegar
  • 2 garlic cloves, minced (or whole, peeled, if using a food processor)
  • ½ teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon raw honey
  • ¾ cup extra virgin olive oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Toast walnuts by heating them in a dry skillet over medium heat. Stir constantly until browned and fragrant, about 4 minutes. Let cool, and then chop.
  3. Dice the eggplant by first cutting it in half lengthwise. Cut each half into 2’’ thick slices crosswise, and cut each slice into large bite size squares.
  4. Toss eggplant with coconut oil and roast on a baking tray for 8-10 minutes, or until just tender. Set aside to cool.
  5. While the eggplant is baking, make your dressing. Place all ingredients in a mason jar and shake vigorously*.
  6. Toss spinach with goji berries, walnuts, and shaved parmesan. Reserve half of this mixture in 2 airtight containers in the fridge, topped with ½ of the eggplant, with dressing on the side (2 tablespoons per person), for lunch tomorrow.
  7. Toss the remaining salad with ¼ cup dressing and top with 1/2 of the eggplant (1 ½ - 2 cups). Divide into 2 servings and garnish with fresh cracked pepper.
  8. Store leftover dressing (at least ¼ cup) in the fridge to be used Day 3.