Categories: salads
Ingredients
- 1 (1-pound) eggplant, cut into 1/2-inch-thick slices
- 1 large red bell pepper, cut into 6 wedges $
- Cooking spray
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (1-ounce) slices ciabatta bread
- 2 tablespoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 2 cups arugula
- 1 1/2 cups grape tomatoes, halved
- 1 (5-ounce) package fresh baby spinach
- 4 ounces goat cheese, cut into 4 slices
- 1/4 cup Sweet Chipotle Snack Mix
- Snack Mix
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground chipotle chile pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 large egg white
- 1 cup slivered almonds
- 1 cup unsalted cashews
- 1 cup unsalted pumpkinseed kernels
Directions
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Preheat grill to medium-high heat.
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Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place bell pepper wedges in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday’s brunch. Coarsely chop remaining bell pepper and remaining eggplant. Sprinkle with 1/4 teaspoon black pepper.
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Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
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Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack Mix. Serve each salad with 1 toast slice.
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Snack Mix:
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Preheat oven to 325°.
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Combine first 6 ingredients in a small bowl; stir with a whisk.
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Place egg white in a large bowl; stir with a whisk until foamy. Add the almonds, cashews, and pumpkinseeds; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks.