This entree salad has layers of flavors and textures thanks to roasted vegetables and a rich balsamic vinaigrette. This meal was last featured in 2021. Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.
Eggplants, Chinese or Japanese - 1 lb
(substitute Italian eggplant)
Oil, cooking - 1 Tbsp
Mixed greens - 8 oz
Lentils, cooked - 1 1/2 cups
(use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Choose Cooking Method
Prep
Make vinaigrette - (If prepping right before cooking, get grill heating first.) Combine vinegar, mayonnaise, honey, and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Pine nuts - You can leave the pine nuts raw, or if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
Preheat grill to 400F / 204C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with cooking oil. Sear bell peppers and eggplants on all sides over direct heat until they are charred on the outside, 10 to 12 minutes total. If the vegetables char before the bell peppers are tender and the eggplant is fairly soft, transfer to indirect heat to continue cooking.
Transfer bell peppers and eggplants to a mixing bowl and cover with a plate for 5 minutes (this will steam the skins and make them easier to remove). When cool enough to handle, use a large spoon to remove flesh from eggplant and remove skin from red pepper.
Roughly chop or slice vegetables into bite-sized pieces. Season with some salt.
Toss greens, avocados, lentils, and pine nuts in dressing until dressed to your liking. Top with roasted vegetables and enjoy!
Prep
Make vinaigrette - Combine vinegar, mayonnaise, honey, and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Pine nuts - You can leave the pine nuts raw, or if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
Turn on the oven’s broiler and place a rack about 10” / 25 cm away from the heat source. Line a sheet pan with foil and brush with cooking oil. Place bell peppers and eggplants on sheet pan, skin-side facing up.
Broil until vegetables are charred on the outside and tender all the way through, 5 to 10 minutes. (Remove them as they finish cooking.)
Transfer bell peppers and eggplants to a mixing bowl and cover with a plate for 5 minutes (this will steam the skins and make them easier to remove). When cool enough to handle, use a large spoon to remove flesh from eggplant and remove skin from red pepper.
Roughly chop or slice vegetables into bite-sized pieces. Season with some salt.
Toss greens, avocados, lentils, and pine nuts in dressing until dressed to your liking. Top with roasted vegetables and enjoy!