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Roasted Eggplant Apple Spinach Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 185kcal
Author Brenda Bennett

Ingredients

  • 6 cups cubed eggplant with skin
  • 2 cups chopped apple skinless
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic salt
  • pepper to taste
  • 6 ounce bag baby fresh spinach
  • ½ cup chopped red sweet pepper
  • ¼ cup crumbled feta cheese
  • ¼ cup fresh chopped basil leaves
  • Dressing
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic salt

Instructions

  • Preheat oven to 450 degrees.
  • Toss the eggplant, apple, oil, garlic salt and pepper in a large bowl and place onto a baking sheet.
  • Cook for 30 minutes until eggplant is browned and tender.
  • Set aside to cool.
  • In a large serving bowl combine the rest of the ingredients.
  • Gently toss the eggplant apple mixture into the spinach salad.

Notes

Weight Watchers PointsPlus: 5*

Nutrition

Serving: 2g | Calories: 185kcal | Carbohydrates: 18.6g | Protein: 4.1g | Fat: 13.1g | Cholesterol: 4mg | Sodium: 488mg | Fiber: 5.9g | Sugar: 9.7g