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Warm Eggplant Mushroom and Kale Salad


  • 1 1/2 tbsp olive oil, divided
  • 1 large eggplant
  • 1 pint cremini mushrooms
  • 4 large leaves of kale
  • 1/2 cup walnuts, toasted
  • 1/4 cup goat cheese, crumbled
  • 4 sprigs thyme, leaves removed
For dressing:
  • 1 clove garlic, crushed
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • Freshly cracked black pepper to taste


  1. Preheat oven to 425°F. Line 2 baking sheets with parchment 
  2. Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Wash mushrooms and cut each in half. Toss with 1/2 tbsp olive oil and add to cookie sheet with eggplant.
  3. Roughly chop kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
  4. Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
  5. Meanwhile, prepare the dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
  6. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately.
This entry is related to the following products. Click on any of them for more information.
Kale, Eggplant, Thyme,
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