Sweet potato and roasted eggplant salad with walnuts and quinoa

An incredibly scrumptious salad, perfect for the cold season or any time you want a dish that is nourishing yet light. The potatoes I used were really sweet and so was the balsamic vinegar, but, if needed, you could always add some maple syrup (or honey).

Ingredients (serves 4-6)
- 3 large sweet potatoes, peeled and diced
- 1 large eggplant, diced
- 1 cup quinoa, boiled according to instructions on the packaging
- 1/2 cup long grain rice, boiled
- 1/2 cup walnuts
- 3 Tablespoons balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Place the sweet potatoes on a rimmed baking sheet and toss with 2 Tablespoons olive oil, then roast at 400F until tender and some edges are slightly charred (about 25 minutes, depending on the oven). Place the eggplant on a separate baking sheet, toss with the remaining olive oil and roast alongside the sweet potatoes until fork tender. Place roasted veggies (and their oil) in a serving bowl, add the quinoa, rice and walnuts, sprinkle with a little bit of salt and pepper (the salad should be on the sweeter side) and toss with the balsamic. Enjoy!

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