Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing

Name: Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 large handfuls arugula leaves; 59 milliliters balsamic vinegar; 473 milliliters cherry tomatoes, sliced; 1 Tbsp Dijon mustard; 2 mediums eggplants; 59 milliliters extra virgin olive oil; 2 teaspoons whole fennel seeds; 1 clove garlic; 59 milliliters honey; 1 Juice of lemon; 59 milliliters peanut and olive oil, combined; 118 milliliters toasted pine nuts; 59 milliliters pomegranate molasses; 118 milliliters fresh pomegranate seeds; 1 small red onion, thinly sliced; 6 servings Salt and pepper; 6 servings Sea salt

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.

Equipment you will use

Oven

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.

Ingredients you will need

Eggplant