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Vibrant Roasted Eggplant and Nectarine Salad with Tahini Ginger Dressing
Discover a vibrant roasted eggplant and nectarine salad with a zesty tahini ginger dressing. Perfect for a refreshing, nutrient-packed meal!
Welcome to the world of vibrant flavors and textures with our Roasted Eggplant and Nectarine Salad. This delightful dish combines the creamy, smoky notes of roasted eggplant with the sweet juiciness of fresh nectarines, creating a harmonious balance that is both refreshing and satisfying. Packed with phytonutrients, fiber, and healthy fats, this salad is a testament to the power of whole foods.
Incorporating a variety of colorful ingredients, this salad is not only visually stunning but also nutritionally rich. Eggplants are high in antioxidants and fiber, aiding in digestion and reducing inflammation, while nectarines offer a burst of vitamin C and potassium. Topped with a creamy tahini ginger dressing, this salad delivers a zesty kick that brings all the flavors together, making it a perfect choice for a wholesome meal.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
380 kcal
per serving
Cuisine
Mediterranean
Discover a vibrant roasted eggplant and nectarine salad with a zesty tahini ginger dressing. Perfect for a refreshing, nutrient-packed meal!
Ingredients
- • eggplant: 2 medium, cut into 1-inch cubes
- • nectarines: 3 ripe, sliced
- • arugula: 3 cups, fresh
- • quinoa: 1 cup, cooked
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • pumpkin seeds: 1/4 cup, toasted
- • olive oil: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • tahini: 1/4 cup
- • fresh ginger: 1 tablespoon, grated
- • lemon juice: 2 tablespoons
- • maple syrup: 1 tablespoon
- • water: 2 tablespoons
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Arrange the cubed eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25 minutes, turning halfway through, until golden and tender.
- 3 While the eggplant is roasting, prepare the tahini ginger dressing by whisking together tahini, grated ginger, lemon juice, maple syrup, and water in a small bowl until smooth and creamy.
- 4 In a large salad bowl, combine the arugula, cooked quinoa, sliced nectarines, cherry tomatoes, and red onion.
- 5 Once the eggplant is done roasting, allow it to cool slightly before adding it to the salad bowl with the other ingredients.
- 6 Drizzle the salad with the tahini ginger dressing and gently toss everything together until well combined.
- 7 Sprinkle the toasted pumpkin seeds over the top for added crunch and serve immediately.
Serving Suggestions
- • This vibrant salad pairs beautifully with a crisp, chilled white wine or a sparkling water infused with lemon and mint for a refreshing dining experience. For a heartier meal, consider serving it alongside grilled chicken or tofu skewers, which complement the salad's earthy and sweet flavors perfectly. Garnish with fresh herbs like cilantro or mint for an extra burst of color and flavor. To make it even more substantial, serve it over a bed of whole grain like farro or barley, adding a wholesome, chewy texture to the dish. A side of crusty whole-grain bread would also make a delightful accompaniment, perfect for soaking up any extra dressing.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. To maintain the salad's freshness, store the dressing separately and only dress the salad just before serving. The roasted eggplant may become softer with storage, but the flavors will remain vibrant. If preparing in advance, consider adding the arugula just before serving to prevent wilting.
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