The peppery arugula, soft roasted eggplant, juicy pomegranate seeds, and sweet and sour dressing in this Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing go so well together. Enjoy the tastes of the season with this great side dish that goes with any meal.
Ingredients:
- 4 cups fresh arugula leaves
- 1 medium eggplant, diced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup pomegranate seeds
- 1/4 cup feta cheese, crumbled
- 1/4 cup chopped walnuts
- For the dressing:
- 1/4 cup pomegranate juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
Turn on the oven and heat it up to 400F 200C
Spread the chopped eggplant out on a baking sheet
Add some olive oil and salt and pepper to taste
Add toss to cover evenly
For 20 to 25 minutes, or until golden and soft, roast the eggplant in an oven that has already been heated up
Take it off and let it cool
The roasted eggplant, pomegranate seeds, crumbled feta cheese, and chopped walnuts should all be put in a large salad bowl together
Add the honey, balsamic vinegar, minced garlic, salt, and pepper to a different small bowl, and mix them together using a whisk
This will make the dressing
Pour the sweet pomegranate dressing over the salad and gently toss everything together
Serve right away as a tasty and refreshing salad
