Roasted Eggplant and Kale Salad with Tahini Dressing – Stack & Sprout

Ingredients

• 1 medium eggplant, diced
• 4 cups kale, stems removed and leaves chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese (optional)
• 1/4 cup walnuts or pumpkin seeds, toasted (for crunch)