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Winter Salad with Persimmons, Pomegranate, Eggplant, Lentils, and Goat Cheese

I'm a big salad girl. But it has to be a GOOD salad, you know? A hearty, I'm-not-going-to-be-hungry in 30 minutes salad. Well this is that. Also, if you've never eaten persimmons before, I highly suggest you take advantage this winter season. They are so sweet and an amazing addition to any salad.

Preheat oven to 450 degrees F.



Chop the eggplant into decent sized cubes. Drizzle them in olive oil and salt/pepper. Spread out on a baking tray and roast for 20 minutes. Remove from the oven, flip the pieces, and roast for another 10 minutes.

Add all lentil ingredients into a small sauce pan and simmer over medium low for about 20 minutes, until al dente.

Add all salad dressing ingredients into a bowl except for the olive oil. While whisking, slowly drizzle in the olive oil to emulsify.

Place arugula on a large plate or bowl along with the cherry tomatoes, persimmon slices, and roasted eggplant. Drizzle with half of dressing. Top with cooled lentils, pomegranate arils, and goat cheese. Drizzle with more dressing.

Ingredients:


Lentils:

1 cup lentils

1 2/3 cups water

1 cup of chicken or vegetable broth

2 sprigs of thyme

1 large garlic clove, smashed

1/4 of an onion, sliced

1 stalk of celery, in pieces


Roasted Eggplant:

1 eggplant, chopped into cubes

2 Tablespoons olive oil

salt and pepper


Salad:

Arugula, pre rinsed and dried

Cherry tomatoes, halved

2 persimmons, sliced

1 pomegranate, peeled and arils separated from pomegranate

Goat cheese, cubed


Salad Dressing:

4 Tablespoons extra virgin olive oil

2 Tablespoons dijon mustard

2 Tablespoons shallot or onion, finely diced

1 large garlic clove, finely diced

1 Tablespoon fresh thyme, chopped

1/4 teaspoon salt and pepper

Instructions:

1. Preheat oven to 450 degrees F.

2. Add all lentil ingredients into a small sauce pan and simmer over medium low for about 20 minutes, until al dente.

3. Once lentils are done cooking, allow to cook and remove thyme, garlic, onion, and celery.

4. Dice eggplant into cubes and toss in olive oil, salt, and pepper. Lay out on a baking tray and roast in the oven for 20 minutes. Remove from the oven and flip pieces. Place back in the oven for another 10 minutes.

5. Add all salad dressing ingredients into a bowl except for the olive oil. While whisking, slowly drizzle in the olive oil to emulsify.

6. Place arugula on a large plate or bowl along with the cherry tomatoes, persimmon slices, and roasted eggplant. Drizzle with half of dressing.

7. Top with cooled lentils, pomegranate arils, and goat cheese. Drizzle with more dressing.


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