Roasted Vegetable Salad


6 cups mesclun lettuce
1 medium eggplant, sliced
1 small butternut squash, cut in cubes
1 can chickpeas, rinsed and drained
2 ounces fresh mozzarella

For the dressing, combine the following:
1/4 cup olive oil
3 tbs balsamic vinegar
1 garlic clove
1 tbs honey


  1. Preheat oven to 400 degrees
  2. Place the eggplant and squash on a sprayed baking sheet and spray the eggplant and squash directly as well.  Sprinkle salt and garlic powder
  3. Roast the eggplant and squash for about 20-25 minutes
  4. Meanwhile the eggplant and squash are roasting, prepare the salad by placing the lettuce on a large platter.
  5. Add the chickpeas and mozzarella
  6. When eggplant and squash is done, add it to the salad
  7. Place dressing in a small dish and serve on the side

Add grilled chicken or shrimp for a dose of protein!


Serves 4
297 Calories
9g protein 32g carbs, 16g fat