Ingredients

• 1 large eggplant, diced
• 2 cups quartered mushrooms
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp chopped fresh rosemary
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 3 tbsp balsamic vinegar
• 2 tsp honey
• 4 cups chopped green kale
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts

Preparation

Preheat the oven to 400°F.
In a large bowl, toss together eggplant, mushrooms, oil, garlic powder, rosemary, and thyme. Season with salt and pepper to taste.
Arrange the mixture on a large nonstick or parchment-lined baking sheet.
Bake at 400ºF for 20 to 25 minutes, stirring occasionally to ensure even browning.
Remove the eggplant mixture from the oven and toss it with the balsamic vinegar and honey.
Assemble the salad by layering the kale, roasted vegetables, red onion, goat cheese, and toasted walnuts in a large serving dish.
Serve immediately or store in the refrigerator for up to 3 days.