Lentil, Roasted Eggplant & Walnut Salad Recipe

Name: Lentil, Roasted Eggplant & Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cider Vinaigrette; 2 tablespoons cider vinegar; 1 tablespoon lemon juice (to taste); 1 teaspoon Dijon mustard; 1 teaspoon maple syrup; 1/2 cup olive oil; kosher salt & fresh ground pepper, to taste; Salad; 1 globe eggplant, diced; 1 red onion, cut into large dice; 2 tablespoons olive oil; kosher salt & fresh ground pepper, to taste; 3 cups lentils (cooked or 1 box pre-packaged Trader Joe's cooked lentils); 3/4 cup walnuts, toasted coarsely chopped; 1/4 cup parsley, torn

Servings: persons

Cider Vinaigrette
2 tablespoons cider vinegar
1 tablespoon lemon juice (to taste)
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1/2 cup olive oil
kosher salt & fresh ground pepper, to taste
Salad
1 globe eggplant, diced
1 red onion, cut into large dice
2 tablespoons olive oil
kosher salt & fresh ground pepper, to taste
3 cups lentils (cooked or 1 box pre-packaged Trader Joe's cooked lentils)
3/4 cup walnuts, toasted coarsely chopped
1/4 cup parsley, torn

1
For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
2
For the salad: Preheat the oven to 425u00b0. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
3
Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.

670

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 15 ingredients. The key ingredients include: Cider Vinaigrette, 2 tablespoons cider vinegar, 1 tablespoon lemon juice (to taste), 1 teaspoon Dijon mustard, and more.

Yes, Lentil, Roasted Eggplant & Walnut 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.

Lentil, Roasted Eggplant & Walnut Salad

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