Ingredients:
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
Method:
- Preheat oven to 400 degrees
- Place the eggplant and squash on a sprayed baking sheet and spray the eggplant and squash directly as well. Sprinkle salt and garlic powder
- Roast the eggplant and squash for about 20-25 minutes
- Meanwhile the eggplant and squash are roasting, prepare the salad by placing the lettuce on a large platter.
- Add the chickpeas and mozzarella
- When eggplant and squash is done, add it to the salad
- 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