Roasted Eggplant Apple Spinach Salad

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. 🙂

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Roasted Eggplant Apple Spinach Salad

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 5

Calories: 185kcal

Author: Brenda Bennett

Cook ModePrevent your screen from going to sleep

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
• 1/2 cup chopped red sweet pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh chopped basil leaves
• Dressing
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 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

Weight Watchers PointsPlus: 5*

Nutrition

Serving: 2g | Calories: 185kcal | Carbohydrates: 18.6g | Protein: 4.1g | Fat: 13.1g | Cholesterol: 4mg | Sodium: 488mg | Fiber: 5.9g | Sugar: 9.7g

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!