Honey balsamic vinaigrette
- ¼ balsamic vinegar
- 2 tsp. honey
- 1 tsp. Dijon mustard
- ½ c. olive oil
- 2 c. cooked bulgur wheat (I used instant)
- 1 large handful of baby spinach leaves
- 1 large handful of shredded radicchio
- 2 small sweet potatoes, cubed
- 1 Japanese eggplant, (optional) cut into half-moons
- 1/3 c. jarred roasted red peppers, roughly chopped
- 1/2 c. pomegranate seeds
- 1 small handful of red or vidalia onion, thinly shaved
- 1/3 c. goat cheese, crumbled
- fresh mint
- salt & pepper
- To make the vinaigrette, add the balsamic vinegar, honey, and Dijon mustard to a small bowl. Whisk well to combine. Slowly add the olive oil, and continue whisking until the vinaigrette is emulsified. Season with salt and pepper.
- Preheat your oven to 400 F. Line a baking tray with parchment paper so that the vegetables do not stick.
- In a large bowl, add the sweet potatoes and eggplant (if using) and drizzle with olive oil to coat. Season with salt and pepper and transfer to the baking tray. Roast until soft and golden, about 20 minutes.
- Cook the bulgur wheat according to the package instructions. When finished, transfer to a large bowl.
- While the bulgur wheat is still warm, add the spinach and radicchio leaves to wilt slightly.
- Add the roasted vegetables, roasted red peppers, pomegranate seeds, and shaved onion to the bowl.
- Drizzle some of the vinaigrette over the salad and toss gently to combine. Add more vinaigrette as needed.
- Right before serving, top the salad with crumbled goat cheese and fresh mint leaves to taste.
- Serve with extra dressing on the side.