Roasted Beet, Eggplant & Tofu Salad Recipe

Ingredients

• 10 oz. golden beets, peeled and cut into ½-inch cubes
• 8 oz. eggplant, cut into 1-inch cubes
• 4 oz. green beans, trimmed and cut into 1-inch pieces
• ½ cup thinly sliced red onion
• 1 lb. extra-firm tofu, pressed and cut into 1-inch cubes
• 2 Tbsp. olive oil
• Salt and pepper to taste
• 1 pkg. baby kale (5 oz.)
• 3 Tbsp. each olive oil and white wine vinegar
• 1 Tbsp. minced fresh garlic
• 2 tsp. Dijon mustard
• Salt and black pepper to taste