Roasted Eggplant Fall Salad | Fancy Fox
An unexpected pairing of roasted eggplant and seasonal produce. Get ingredients, clear step-by-step directions, cook times and serving tips from Fancy Fox.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Saucepan
- Stove
- Skillet
Ingredients
- 2 medium eggplant cut into 1-inch cubes
- 4 Tbsp olive oil divided
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups mixed greens lightly packed
- 2 cups cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup pecans toasted, chopped
- 1/4 cup pumpkin puree
- 2 Tbsp apple cider vinegar
- 2 Tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
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