Change-Of-Seasons Salad Recipe

Name: Change-Of-Seasons Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, cut into 1/2-inch chunks; 1 small sweet potato, scrubbed and cut into 1/2-inch chunks; 1 tablespoon tahini (sesame seed paste); 1 tablespoon red wine vinegar; ¼ teaspoon paprika; 1 -2 tablespoon water; sea salt; ¼ cup canned chick-peas, drained & rinsed; 1 teaspoon olive oil; 1 cup baby spinach leaves, thoroughly dry

Servings: persons

1 small eggplant, cut into 1/2-inch chunks
1 small sweet potato, scrubbed and cut into 1/2-inch chunks
1 tablespoon tahini (sesame seed paste)
1 tablespoon red wine vinegar
¼ teaspoon paprika
1 -2 tablespoon water
sea salt
¼ cup canned chick-peas, drained & rinsed
1 teaspoon olive oil
1 cup baby spinach leaves, thoroughly dry

1
Place eggplant and sweet potato in microwavable dish with just enough water to cover the bottom of the dish.
2
Cover with lid and microwave on high 5 minutes or until tender.
3
Discard water.
4
Whisk together: tahini, vinegar, smoked paprika, salt to taste, and 1-3 tablespoons water as needed to form a smooth vinaigrette.
5
The yield will be about 3 to 4 tablespoons.
6
Use 1 tablespoon for this salad; the rest will keep for 3 to 4 days, refrigerated.
7
Position oven rack 4 to 5 inches from the broiler flame or top heating element; preheat the broiler.
8
Mix eggplant and sweet potato with the chickpeas on a small baking sheet; drizzle with the oil and season with salt.
9
Broil until browned, 5 or 6 minutes, shaking the baking sheet every couple of minutes for even browning.
10
Transfer vegetables to a serving bowl and toss with spinach.
11
Drizzle with the tablespoon of vinaigrette, and eat warm.

kcal

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* 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 10 ingredients. The key ingredients include: 1 small eggplant, cut into 1/2-inch chunks, 1 small sweet potato, scrubbed and cut into 1/2-inch chunks, 1 tablespoon tahini (sesame seed paste), 1 tablespoon red wine vinegar, and more.

Yes, Change-Of-Seasons Salad 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.

Change-Of-Seasons Salad

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