Warm Eggplant, Mushroom and Kale Salad



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Warm Eggplant, Mushroom and Kale Salad

Serving Size: 1 cup

Calories per serving: 125

Fat per serving: 9.5 g

Carbs per serving: 8 g

Protein per serving: 3 g


Warm Eggplant, Mushroom and Kale Salad

A delicious warm salad with roasted kale, mushrooms, and eggplant, tangy goat cheese, walnuts and balsamic vinaigrette. It's the perfect side dish for cooler weather. (gluten-free, vegetarian)


  • 1 1/2 tbsp olive oil, divided
  • 1 large eggplant
  • 1 pint cremini mushrooms
  • 4 large leaves of kale, stems removed
  • 1/2 cup walnuts, toasted
  • 1/4 cup goat cheese, crumbled
  • 4 sprigs thyme, leaves removed
For dressing:
    • 1 clove garlic, crushed
    • 2 tbsp balsamic vinegar
    • 1 tbsp olive oil
    • 1/2 tsp honey
    • Freshly cracked black pepper to taste


  1. Preheat oven to 425°F. Line 2 baking sheets with foil.
  2. Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Tear kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
  3. Wash mushrooms and cut each in half. Toss with remaining 1/2 tbsp olive oil and Add to a small baking dish.
  4. Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
  5. Meanwhile, prepare the dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
  6. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately. 

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