Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing recipes

Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing recipes
18 Ingredients
  • 2 medium eggplants
  • 1/4 cup peanut and olive oil, combined
  • sea salt
  • 2 tsp whole fennel seeds
  • 1 clove garlic
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • Juice of 1 lemon
  • 1 Tbsp Dijon mustard
  • 1/4 cup pomegranate molasses
  • 1/4 cup extra virgin olive oil
  • 4 large handfuls arugula leaves
  • 1 small red onion, thinly sliced
  • 2 cups cherry tomatoes, sliced
  • pepper
  • salt
  • 1/2 cup toasted pine nuts
  • 1/2 cup fresh pomegranate seeds
Nutrition
671
34% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, dairy-​free, gluten-​free
     

Fat

68% 44

Saturated

27% 5

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 10

Carbs

23% 69

Carbs (net)

- 55

Fiber

54% 13

Sugars

- 53

Sugars, added

- 33

Protein

20% 10

Cholesterol

0% 0

Sodium

53% 1270

Calcium

15% 147

Magnesium

43% 179

Potassium

33% 1528

Iron

24% 4

Zinc

21% 2

Phosphorus

38% 263

Vitamin A

6% 55

Vitamin C

35% 32

Thiamin (B1)

26% 0

Riboflavin (B2)

17% 0

Niacin (B3)

29% 5

Vitamin B6

44% 1

Folate equivalent (total)

32% 127

Folate (food)

- 127

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

52% 8

Vitamin K

52% 62

Sugar alcohols

- 0

Water

- 418
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