TasteSpotting and DOLE Salads Spanish-Inspired Recipe Contest: Roasted Eggplant, Mushroom and Tomato Salad with Feta and Balsamic Vinaigrette

TasteSpotting and DOLE Salads Spanish-Inspired Recipe Contest: Roasted Eggplant, Mushroom and Tomato Salad with Feta and Balsamic Vinaigrette

 

 

Serves: 4

Prep: 10 minutes

Cook: 20 minutes

 

1 small eggplant, cubed

2 c. crimini mushrooms, sliced

2 T. olive oil, plus 1/2 c. (divided)

1 T. dried oregano

salt and pepper, to taste

2 large tomatoes, sliced into wedges

1/2 c. feta cheese crumbles

1 package (6oz.) of Dole Spring Mix blend

 

Dressing:

1/4 c. Dijon mustard

1/3 c. balsamic vinegar

1 T. honey

salt and pepper, to taste

 

Preheat oven to 375 degrees F. Combine eggplant and mushrooms in a large bowl. Drizzle with olive oil and season with oregano, salt and pepper. Toss to coat evenly and spread out on a lined baking sheet. Roast until tender about 20 minutes

For the dressing combine mustard, balsamic vinegar and honey in a small bowl and whisk until blended well. Slowly drizzle in olive oil, while still whisking to emulsify. Season with sat and pepper to taste.

In a large bowl combine Dole Spring Mix, roasted eggplant and mushrooms and tomato. Drizzle with vinaigrette and toss to lightly coat evenly. Sprinkle with feta cheese crumbles and serve.