Roasted Eggplant Apple Spinach Salad
Servings 5
Calories 185kcal
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