RECIPES Salads Sides Specialty Vegetarian

Radicchio Salad with Pears and Roasted Eggplant

Radicchio Salad with Pears and Roasted Eggplant

Print Recipe
Serves: 4

Ingredients

  • 1 medium eggplant, cut into 1-inch cubes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin (if applicable)
  • 1/2 teaspoon curry (if applicable)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups arugula
  • 2 cups radicchio, thinly sliced
  • 1 pear, thinly sliced into matchsticks
  • ΒΌ cup slivered almonds, toasted
  • Salad Dressing
  • ΒΌ cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and pepper

Instructions

1

Preheat oven to 400Β°F and line a baking sheet with parchment paper.

2

Coat the eggplant with olive oil, oregano, cumin, curry, salt, and pepper. Roast for 20 minutes until golden.

3

Prepare the dressing by whisking together all ingredients, adding the oil in a slow and steady stream while whisking to ensure proper emulsify cation of the vinegar and oil.

4

Toss together the arugula, radicchio, pear, and eggplant. Add the dressing and the toasted almonds. Serve immediately.

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