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!