Roasted Eggplant Apple Spinach Salad is a hearty healthy salad to enjoy warm or cold.
Even if your not an eggplant lover you will be won over by this salad! Roasting it with sweet apples and adding it to spinach with some feta cheese makes for the most mouthwatering warm salad you've ever had. Honestly I think it's the best salad I've made on my blog yet and I've made a bunch!
This salad came into my mind for a while since we had planted eggplant in our garden. They were in my fridge veggie draw staring me down for quite some time. I've roasted butternut squash with apples before in my risotto so I took a chance that this method would work just as well here. Once cooled and added to the crisp baby spinach leaves and soft crumbled feta over the top and your taste-buds will literally be praising you with every bite.
Although my kiddies were quite curious when it smelled so good in the house when roasting the eggplant and apples it wasn't enough for them to actually try my new delicious salad. For only 185 calories for 2 hearty cups and high in fiber and protein........ I was just happy to keep it all to myself. 🙂
Roasted Eggplant Apple Spinach Salad
Ingredients
- 6 cups cubed eggplant with skin
- 2 cups chopped apple skinless
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- pepper to taste
- 6 ounce bag baby fresh spinach
- ½ cup chopped red sweet pepper
- ¼ cup crumbled feta cheese
- ¼ cup fresh chopped basil leaves
- Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic salt
Instructions
- Preheat oven to 450 degrees.
- Toss the eggplant, apple, oil, garlic salt and pepper in a large bowl and place onto a baking sheet.
- Cook for 30 minutes until eggplant is browned and tender.
- Set aside to cool.
- In a large serving bowl combine the rest of the ingredients.
- Gently toss the eggplant apple mixture into the spinach salad.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Kat
I'm thinking you meant to add the oil into the list in step 2? Bought an eggplant this morning (for the first time in a long time) just to try this recipe! Looking forward to dinner. 🙂
Brenda
thank you for catching that! Yep you are correct!
Kat
I loved it! Enjoyed the filling creaminess of the eggplant, with the touch of sweet apple. Will be roasting eggplant again!
Brenda
Happy you liked it, thanks for letting me know!
Molly B.
This looks so delicious! I love fruits tossed in my salads, but never considered roasting eggplant for them before. This recipe comes at a perfect time --- I'm leading a one-week sugar-free eating challenge starting on November 18th and this will be a perfect lunch to share. 🙂 Thanks!