Finished dish, when looked from above, showcases a colorful spectrum of purples, greens, and oranges. Chopped roasted eggplants sitting generously on a bed of mixed greens, sprinkled with pecans, cranberries, and quinoa. Drizzled in bright orange pumpkin vinaigrette leaves a visually tempting trail.

Roasted Eggplant Fall Salad

Name: Roasted Eggplant Fall Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium eggplant cut into 1-inch cubes; 4 Tbsp olive oil divided; 1 tsp salt; 1/2 tsp black pepper; 8 cups mixed greens lightly packed; 2 cups cooked quinoa; 1/2 cup dried cranberries; 1/2 cup pecans toasted, chopped; 1/4 cup pumpkin puree; 2 Tbsp apple cider vinegar; 2 Tbsp maple syrup; 1 tsp Dijon mustard; 1 clove garlic minced

An unexpected pairing of roasted eggplant and seasonal produce.

Category Main Course

Prep 15 minutes

Cook 25 minutes

Style American

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · October 13, 2024

A little about this dish

Get ready to rethink your salad game with this unique creation, the Roasted Eggplant Fall Salad. While salads are generally predictable, we introduce you the robust flavors of fall, perfectly cooked eggplant and fresh seasonal greens coming together in delicious harmony.

Ingredients (for 4)

Medium eggplant — 2 — cut into 1-inch cubes
Olive oil — 4 Tbsp — divided
Salt — 1 tsp
Black pepper — 1/2 tsp
Mixed greens — 8 cups — lightly packed
Cooked quinoa — 2 cups
Dried cranberries — 1/2 cup
Pecans — 1/2 cup — toasted, chopped
Pumpkin puree — 1/4 cup
Apple cider vinegar — 2 Tbsp
Maple syrup — 2 Tbsp
Dijon mustard — 1 tsp
Garlic — 1 clove — minced

Preparation

Step 1 — 🔥🌡️⏲️

Start by preheating your oven to 400°F (200°C).
Step 2 — 🍆🧂🔥

Toss the eggplant cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast them for 20-25 minutes or until they're tender and golden.
Step 3 — 🎃🍁🥄

As the eggplant is roasting, you can start preparing the vinaigrette. Just whisk together the pumpkin puree, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and the remaining olive oil in a bowl.
Step 4 — 🥗🍚🥣

In a large bowl, mix the mixed greens, cooked quinoa, cranberries, and toasted pecans together. You can then add the roasted eggplant to this salad once it has cooled down.
Step 5 — 🎃🥗🍴

Finish the salad off by drizzling the pumpkin vinaigrette over it right before serving. Give it a good toss to combine everything well.

A final fox tip

This recipe can be easily customized. Add grilled chicken or tofu for a protein boost or swap cranberries with dried cherries. Kids can help with making the vinaigrette and tossing the salad.