Keto Eggplant Spinach Salad

Indulge in the fresh and vibrant flavors of this Keto Eggplant Spinach Salad. Tender roasted eggplant, nutritious spinach leaves, and a variety of complementary ingredients come together to create a satisfying and healthy salad option. This keto-friendly salad is packed with vitamins, minerals, and fiber, making it a nutritious addition to your meal plan. Whether enjoyed as a light lunch or a side dish, this eggplant spinach salad is sure to please your taste buds and support your keto lifestyle.

Ingredients

• 
  Eggplant (cubed)

  1 medium

• 
  Fresh Spinach Leaves

  2 cups

• 
  Cherry Tomatoes (halved)

  1/4 cup

• 
  Red Onion (thinly sliced)

  1/4 cup

• 
  Olive Oil

  2 tablespoons

• 
  Balsamic Vinegar

  1 tablespoon

• 
  Garlic (minced)

  1 clove

• 
  Salt and Pepper

  to taste

• 
  Fresh basil leaves (for garnish)

  Optional

Steps

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cubed eggplant on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat the eggplant evenly.
3. Roast the eggplant in the preheated oven for about 15-20 minutes, or until it becomes tender and lightly browned. Remove from the oven and let it cool.
4. In a large mixing bowl, combine the roasted eggplant, fresh spinach leaves, cherry tomatoes, and red onion.
5. In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, minced garlic, salt, and pepper.
6. Drizzle the dressing over the salad ingredients. Gently toss until everything is well coated.
7. Let the salad marinate for a few minutes to allow the flavors to meld together.
8. Garnish with fresh basil leaves, if desired.
9. Serve the keto eggplant spinach salad as a refreshing and nutritious meal on its own or as a side dish to complement your favorite protein.

Nutritional Value