Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing
Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing is a gluten free, dairy free, and vegetarian recipe with 6 servings. One serving contains 398 calories, 5g of protein, and 27g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have salt and pepper, onion, eggplants, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Preheat the oven to 400°F.
Peel and cut the eggplants into thick rounds of about 1 inchthick, brush both sides with oil, sprinkle with sea salt andplace on a shallow baking sheet.
Place in the oven to roast untilgolden and cooked through, about 15 minutes.
Remove, coolcompletely and slice each round in half. Set aside.
Using a mortar and pestle, crush the fennel seeds and garlicto make a paste.
Add the balsamic vinegar, honey, lemonjuice, Dijon mustard, pomegranate molasses and olive oil.
Whisk together to emulsify the dressing. Set aside.
In a shallow serving platter lay the arugula leaves.
Sprinkle theonion, tomatoes, salt and pepper on top. Toss to combine.Scatter the eggplant slices on the salad.
Drizzle some dressing all over.
Garnish with pine nuts andpomegranate seeds.
Serve immediately, with crusty olive breadand olives on the side.