Arugula Salad With Roasted Eggplant And Sweet Pomegranate Dressing Recipe

Name: Arugula Salad With Roasted Eggplant And Sweet Pomegranate Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1/4 cup peanut and olive oil, combined; Sea salt; 2 tsp whole fennel seeds; 1 clove garlic; 1/4 cup balsamic vinegar; 1/4 cup honey; Juice of 1 lemon; 1 Tbsp Dijon mustard; 1/4 cup pomegranate molasses; 1/4 cup extra virgin olive oil; 4 large handfuls arugula leaves; 1 small red onion, thinly sliced; 2 cups cherry tomatoes, sliced; Salt and pepper; 1/2 cup toasted pine nuts; 1/2 cup fresh pomegranate seeds

Servings: persons

2 medium eggplants
1/4 cup peanut and olive oil, combined
Sea salt
2 tsp whole fennel seeds
1 clove garlic
1/4 cup balsamic vinegar
1/4 cup honey
Juice of 1 lemon
1 Tbsp Dijon mustard
1/4 cup pomegranate molasses
1/4 cup extra virgin olive oil
4 large handfuls arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
1/2 cup toasted pine nuts
1/2 cup fresh pomegranate seeds

1
Preheat the oven to 400u00b0F.
2
Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
3
Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
4
In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
5
Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 medium eggplants, 1/4 cup peanut and olive oil, combined, Sea salt, 2 tsp whole fennel seeds, and more.

Yes, Arugula Salad With Roasted Eggplant And Sweet Pomegranate Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad With Roasted Eggplant And Sweet Pomegranate Dressing

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